PUTTANESCA BLANCA LINGUINE

Puttanesca Blanca Linguine image

A delicious twist on a quick and easy Italian classic that substitutes fish sauce for finicky anchovy fillets. Serve with a generous green salad. I like something with strawberries or Asian pears and a glass of white wine. Make it a full meal by topping with a dry-spiced chicken breast (I like a hint of fish oil and garlic spice blends to make a nice rub.)

Provided by Alexis May Tanner

Time 30m

Yield 2

Number Of Ingredients 10

Ingredients

½ pound spinach linguine
¼ cup extra-virgin olive oil
3 tablespoons fish sauce
1 teaspoon chile paste
2 cloves garlic, minced
½ red bell pepper, chopped
12 oil-cured black olives, halved and pitted
1 tablespoon capers
¼ teaspoon dried oregano, or to taste
ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
Heat olive oil in a large skillet over medium-low heat. Stir fish sauce, chile paste, and garlic in the hot oil; cook and stir until the garlic softens, about 5 minutes. Add bell pepper, olives, capers, and oregano; continue cooking and stirring until the garlic browns, about 5 minutes more. Pour drained linguine into the sauce; toss to coat. Top with black pepper.

Nutrition Facts : Calories 335.3 calories, Carbohydrate 11.3 g, Fat 31.9 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 2068.1 mg, Sugar 2.6 g