Seafood Puttanesca


Seafood Puttanesca

If you don't like calamari you can substitute your own favorite seafood. This spicy Puttanesca recipe will still be delicious.
Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings you desire.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 servings


  • 8 oz. linguine dry
  • 1 tbsp garlic minced
  • 1 tsp anchovy paste
  • 1 tsp red pepper flakes
  • 2 tbsp olive oil
  • 1 can whole tomatoes 28 oz., chopped
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 1/4 cup kalamata olives pitted, slivered
  • 2 tbsp capers
  • 2 tbsp oregano dried
  • 8 oz. calamari rings
  • 8 oz. medium shrimp peeled and deveined with tails
  • 3 tbsp Italian parsley chopped
  • Salt and pepper to taste


  • Cook linguine in a pot of boiling salted water according to package directions; drain and set linguine aside, reserving 1/2 cup pasta water.
  • Saute garlic, anchovy paste and pepper flakes in oil in a saute pan over medium-high heat, 30 seconds. Add tomatoes, sugar, vinegar and reserved pasta water. Bring mixture to a simmer.
  • Stir in olives, capers and oregano; simmer until liquid is slightly reduced, 10-15 minutes.
  • Add calamari and shrimp; simmer 3-4 minutes to cook through. Stir in parsley, season with salt and pepper and serve sauce over linguine.


Adapted from Cuisine at

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