Puttanesca Sauce with Fried Capers over Linguine

1. 1

   Heat oil in large skillet over medium-high heat.

2. 2

   Add capers, and fry 1 to 2 minutes, or until many capers have split.

3. 3

   Remove capers with slotted spoon, and drain on paper towels.

4. 4

   Add onion to skillet, and cook 3 to 5 minutes, then stir in garlic and red pepper flakes, and cook 1 minute more.

5. 5

   Stir in tomatoes, and cook 5 to 7 minutes, or until tomatoes begin to break down.

6. 6

   Stir in 1/2 cup basil and olives, and remove pan from heat.

7. 7

   Meanwhile, cook pasta according to package directions.

8. 8

   Drain pasta, reserving 1/2 cup cooking water.

9. 9

   Add drained pasta to skillet, and toss to combine with sauce, adding some pasta water if mixture seems too thick.

10. 10

    Serve garnished with remaining 1/2 cup basil and capers.

* Per serving · 4 servings · Values may vary.

No additional tips available.