Linguine Puttanesca by Fiona Scroppo – Gigi Importing

Name: Linguine Puttanesca by Fiona Scroppo – Gigi Importing
Ingredients: 13oz (375 g) Pantanella spelt linguine or whole-grain pasta; 2 tsp Mantova original golden extra-virgin olive oil; 4 cloves garlic, minced; 1½ cups halved ripe cherry tomatoes; 1 can (28oz/796 mL) no-salt-added Gigi Brand San Marzano whole peeled tomatoes , chopped (reserve liquid or purée for another use); ½ cup reduced-sodium vegetable broth; ¼ cup chopped fresh parsley; 2 tbsp green olive slices, rinsed; 2 tsp capers in brine, rinsed and patted dry; 2 anchovy fillets in olive oil, rinsed, patted dry, and minced (optional); ¼ tsp crushed red pepper flakes; 4 tsp freshly grated Parmigiano-Reggiano cheese

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Linguine Puttanesca boasts zesty olives, ripe tomatoes, aromatic herbs—a flavorful fusion that excites taste buds with every delightful bite!

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Ingredients

13oz (375 g) Pantanella spelt linguine or whole-grain pasta
2 tsp Mantova original golden extra-virgin olive oil
4 cloves garlic, minced
1½ cups halved ripe cherry tomatoes
1 can (28oz/796 mL) no-salt-added Gigi Brand San Marzano whole peeled tomatoes , chopped (reserve liquid or purée for another use)
½ cup reduced-sodium vegetable broth
¼ cup chopped fresh parsley
2 tbsp green olive slices, rinsed
2 tsp capers in brine, rinsed and patted dry
2 anchovy fillets in olive oil, rinsed, patted dry, and minced (optional)
¼ tsp crushed red pepper flakes
4 tsp freshly grated Parmigiano-Reggiano cheese