Linguine Puttanesca with Chickpeas
- 1 1/2 tablespoons olive oil
- 5 cloves of garlic, minced
- 4 anchovies
- pinch red pepper flakes
- 2 tablespoons capers
- 1/3 cup black olives, pitted and chopped coarsely (you’ll want about 16)
- One 28-ounce can whole tomatoes, pureed with a handheld blender or food processor
- 3/4 cup chickpeas, drained
- 1/4 cup fresh parsley, chopped
- Salt
- 3/4 pound linguine
- Produce
- Chickpeas (3/4 cup)
- Garlic (5 cloves)
- Parsley, fresh (1/4 cup)
- Tomatoes, whole (1 28-ounce can)
- Seafood
- Anchovies (4)
- Condiments
- Black olives (1/3 cup)
- Capers (2 tablespoons)
- Cooking & Baking
- Olive oil (1 1/2 tablespoons)
- Red pepper flakes (1 pinch)
- Salt (1)
- Pasta & Grains
- Linguine (3/4 pound)
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Published February 13, 2012 (1 year ago).
47 people saved this recipe.
