Pasta Puttanesca with toasted pine nuts, pan seared Rockfish, & basil parsley oil.

Prepare linguine fresh or purchased fresh or dried.  Then prepare the Puttanesca sauce.


  • 3 tablespoons EVOO
  • 1 medium shallot, minced
  • 4 each cloves garlic, sliced
  • 1 cup white wine or red (depending on what wine you are serving)
  • 3 tabelspoons capers, non pareil, with 1 tablespoon of its brine
  • 3 tablespoons Italian olives, mixed, pitted, chopped
  • 3 medium tomatoes, diced or 1 medium tomato diced plus 2 cups tomato sauce
  • 2 teaspoons anchovy essence, or 2 small filets, pasted
  • 1 tablespoon Italian parsley


Place oil in medium saucepan on medium heat; add shallots and garlic, cooking until aromatic and translucent. Add wine and cook for 5 minutes to reduce wine by 1/3 to meld flavors. Add capers, olives, and anchovy, cooking 3 additional minutes. Add all tomatoes, and simmer fot 2 minutes just to incorporate.

Serving suggestions:  with pasta and a preferred protein, such as chicken breast, rockfish, and /or shellfish like clams.

Chef Note: Puttanesca may be prepared with whole roasted cherry tomatoes during season instead of with canned. To sub in this recipe first make Roasted Cherry Tomato Sauce.

Recipe Yield: 3 cups


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