VEG****Linguine Puttanesca

By Unblond1

24/02/16 - We both like this quite a bit and it's quick and easy, which is a bonus. I had forgotten about it for quite a while but remade recently with a couple of small changes (now incorporated) and it is worthwhile.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 1/2 ounces pancetta, hot or mild, diced
• 2 cloves thinly sliced garlic
• 2 anchovy fillets, chopped
• 3/4 cup fire-roasted tomatoes, undrained
• 8 cherry tomatoes, halved or 8 of your roasted cherry tomatoes in oil
• 1/4 teaspoon red pepper flakes
• 3 1/2 ounces Catelli Smart Linguine
• 1 tablespoon pine nuts, toasted
• 1 tablespoon capers
• 8 oil-cured black olives, pitted and halved
• 1/4 teaspoon dried oregano
• 8 fresh basil leaves, torn into pieces (optional for my serving only, if on hand)
• 2 tablespoons minced fresh parsley leaves
• Salt and freshly ground black pepper
• 2 tablespoons Parmigiano Reggiano

Preparation

Step 1

* In a saute pan, heat the olive oil. Add the pancetta and saute until softened and beginning to colour. Add the garlic and the anchovy fillets and saute 1-2 minutes. Add both kinds of tomatoes, oregano and the red pepper flakes. Bring to a boil and lower to a simmer. Continue to cook over low heat, stirring occasionally and adding a small ladle or two of the pasta water, as necessary, until the pasta is done.

* Drain the cooked pasta and return it to the pot. Add the sauce, fresh ground black pepper and a pinch of Maldon salt. Toss to mix and coat pasta with sauce, adding more pasta water as necessary.

* Divide onto 2 pasta plates and grate fresh Parmesan cheese. Serve immediately.

Nutrition Facts - 2 Servings

Calories 435.2
Total Fat 21.2 g
Saturated Fat 4.5 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 6.0 g
Cholesterol 26.9 mg
Sodium 1,081.7 mg
Potassium 428.2 mg
Total Carbohydrate 47.3 g
Dietary Fiber 7.9 g
Sugars 3.6 g
Protein 15.8 g