Recipe: Linguine alla Puttanesca with Shrimp

Steeped in flavor and easy to make -- give this palatable pasta recipe a try.

The following recipe, created by Rossella Rago, appears on 


  • 3 Tablespoons Botticelli Extra Virgin Olive Oil
  • 5 Cloves Garlic, sliced
  • 4-5 Anchovy Fillets
  • 1/4 Teaspoon Red Pepper Flakes
  • 2 Tablespoons Capers
  • 1/2 Cup Gaeta or Kalamata Olives, pitted
  • 1-28 oz Can Botticelli Crushed Tomatoes
  • 1 Pound Large Shrimp, peeled and deveined, tails still attached
  • 1 pound Botticelli Linguine


  1. Put a large saute pan over a medium flame and heat the oil. Add the garlic and anchovies and cook until the anchovies begin to break down, about 1 minute.  Add the red pepper, capers and olives and cook for 2 minutes. Add in the tomatoes and lower the heat to a simmer. Add in the shrimp and cook until pink and cooked through, about 3-5 minutes.  
  2. Bring a large pot of generously salted boiling water to a boil and drop in the linguine. Cook until al dente and drain. Add the linguine to the pot and toss for 1-2 minutes over a medium flame.  Serve immediately.

Yield: Serves 4-6

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