White Puttanesca Linguine

When I think of the things I never thought I'd buy at the grocery, you know what's near the top of the list? A tube of anchovy paste. Yet, I assure you that it is absolutely essential and absolutely yummy in this easy, weeknight dinner dish.

My former colleague Liz turned me onto this dish and she advised using anchovy paste over actual anchovies. This is one of her go-to dishes when she has to throw together a quick dinner after a busy day at the office. It's one of mine, too. Thanks, Liz!

XOXO,
Amy

White Puttanesca Linguine
Adapted from italianchef.com

1 pound linguine
1/4 cup (or even a little less) olive oil
2 cloves garlic, chopped
Anchovy paste
Pinch of salt
Pinch of crushed red pepper
1 heaping teaspoon capers, drained of liquid
12-18 oil-cured black olives*, pitted
Grated Parmesan cheese for topping, if desired

*Oil-cured black olives can be found on some grocery stores' anti pasta bars. Whole Foods has them. But I often cannot find them at my regular grocery and so I often use the unpitted variety and just tell hubby to mind the pits. The kids don't eat the olives anyhow.

Bring pot of water to boil. Add linguine and cook uncovered over high heat until al dente.

A few minutes after you add the pasta to the pot, heat olive oil in large pan over medium high heat. Add garlic, anchovy paste (three big squirts will do), salt and red pepper. Cook until garlic starts to soften. Add capers and olives and continue cooking until garlic is lightly browned.

Drain pasta and add to pan with the sauce and combine until all the of linguine is coated with the oil. Serve immediately. Top with grated Parmesan cheese if desired.