Bronze‑Cut Linguine alla Puttanesca with Tomato, Capers and Olives

Our bronze-cut linguine meet the bold flavors of Puttanesca, a Neapolitan recipe born in the alleys of Naples where tomato, capers, and olives create an intense and authentic taste. A lively and comforting dish that tells the story of Southern Italian culinary passion.

1) Bring 700 ml of water to a boil in a non-stick pan.
2) Pour the contents of the package, cover, and cook over medium-low heat for 12 minutes, stirring occasionally. Remove the lid and continue cooking for 2 minutes.
3) Serve with extra virgin olive oil.

Add 1/4 cup of white wine to the water. While cooking, add 4 anchovy fillets. Serve with extra virgin olive oil and toasted breadcrumbs.

Pasta (durum wheat semolina, water) 84%, tomato 6%, salt, rice flour, olives, paprika, capers, garlic, celery, carrot, onion, parsley, chili pepper, extra virgin olive oil. May contain traces of other cereals containing gluten, almonds, hazelnuts, soy, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemical ingredients, or animal derivatives.

ENERGY KJ/KCAL: 1417/334, TOTAL FAT: 2.3G, - OF WHICH SATURATES: 0.9G, CARBOHYDRATE: 66G, - OF WHICH SUGARS: 6.5G, PROTEIN: 12.1G, FIBER: 4.2G, SALT: 2.1G |