I’m so incredibly happy that I have a freezer stocked with jars of this puttanesca sauce right now. I made a big batch last week because I always figure that if you’re going to go through the trouble of making something, you might as well make a lot of it and save some for later! Luckily, puttanesca sauce freezes incredibly well. I’ve got a jar of it thawing in the fridge in anticipation of tonight’s dinner.
How to Make Linguine Puttanesca
Step #1: Place the whole tomatoes in a large bowl. Use your hands to squeeze and crush the tomatoes into a thick sauce. Set aside. Step #2: Heat the olive oil in a large skillet over medium heat. Then, add the grated garlic and red pepper flakes. Fry for 60 to 90 seconds, until the garlic is fragrant. Step #3: Immediately add the tomatoes, olives, capers, salt, pepper, and miso (if using) to the pan. Stir well. Turn the heat down to low and simmer, uncovered, for 20 minutes. Step #4: Meanwhile, prepare the linguine according to the package instructions for al dente. Drain the pasta and add it to the pan of simmered puttanesca sauce. Toss well. To reheat, thaw in the fridge if frozen, then warm in a microwave or on the stovetop. Add a splash of water or olive oil when reheating on the stove to retain moisture.
