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Linguine alla Putanesca senza Olive

Linguine alla Putanesca senza Olive

This recipe should give you an idea of how to start. You can tailor the ingredients to your taste and liking. A standard puttanesca, for example, contains olives. The strong gluten bite in the linguine with the rich umami from the anchovies disintegrating in the savoury, complex sauce, the fruity umami of freshly grated aged parmigiano perfectly paired with the delicate, not overpowering taggiasche olive oil is just beautiful. You will not be able to put down your fork!

Wine pairing suggestion: an Italian Riesling from Langhe

Ingredients for 4:

  • 500g Afeltra Linguine
  • Primagoccia Mediterraneo Extra Virgin Olive Oil (for cooking)
  • Roi Monocultivar Taggiasche Extra Virgin Olive Oil (for finishing)
  • 1 large shallot or 2 medium or 3 small - sliced thinly
  • 5 cloves garlic - finely chopped
  • 11 anchovy filets - whole
  • 1 chilli pepper - finely chopped (optional)
  • 25 cherry tomatoes - cut into quarters
  • 2 tablespoons of capers - whole




  1. Heat a a large pan over medium and add enough Primagoccia Mediterraneo to cover the bottom
  2. Sautee the shallot over med heat till lightly browned
  3. Add garlic and stir, sautee for a minute or two
  4. Add cherry tomatoes
  5. When the cherry tomatoes start releasing their juices, add the anchovy filets, the diced chilli pepper and the capers
  6. Stir gently to combine everything, the anchovies will slowly melt and integrate into the sauce
  7. Simmer the sauce at med heat for 8 mins, stirring occasionally
  8. Turn heat to low after the 8 minutes of gentle simmering.
  9. Meanwhile bring the pasta water to boil and salt well
  10. Cook the linguine till 2 mins before al dente and turn off the stove.
  11. Save one cup of pasta water and drain pasta
  12. Add the pasta to the pot again and return to the still hot stove.
  13. Add the puttanesca sauce and toss linguine with it, adding the pasta water little by little so the sauce coats the pasta
  14. The sauce will come to a simmer for the remaining 2 minutes till al dente, stir occasionally.
  15. Plate and serve, drizzle Roi Monocultivar Taggiasche Olive Oil on top and garnish with grated Parmigiano Reggiano.


Buon Appetito!

P.S. or just buy a jar of Conserve della Nonna Puttanesca sauce from our online shop and do it in 5 minutes!