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Linguine alla Sweet Puttanesca


This sauce is a sweet and hearty combination of capers, tomatoes, garlic, and olives served with linguini. A simple dinner for a weeknight or flavorful enough for weekend guests.

This recipe is from Going Wild in the Kitchen by Leslie Cerier. Leslie, “The Organic Gourmet,” is an internationally renowned “farm to table” chef, cookbook author, motivational speaker, and cooking teacher specializing in vegetarian, vegan, plant based, and gluten free meals for optimal health and pleasure. She is a frequent guest on TV, radio, podcasts, and has her own blog.

Serves 6-8


  • 1 cup capers (if using capers packed in salt, rinse well, and set aside)
  • 2 tablespoons O California Organic Extra Virgin Olive Oil
  • 14 cloves garlic, thickly sliced
  • 3 cups plum tomatoes, diced
  • ½ cup pitted black olives, sliced
  • 2 cups tightly packed Italian parsley, coarsely chopped
  • 1 pound linguine, cooked


  1. Place the oil in a 6-quart stockpot, and warm over medium heat. Add garlic and sauté 3 minutes, or until golden brown.
  2. Add capers and sauté 2 minutes, stirring occasionally, until fragrant.
  3. Add tomatoes and simmer covered, for 5 minutes, to season tomatoes.
  4. Add olives and continue to simmer uncovered for 5 minutes.
  5. Add parsley and continue to simmer uncovered for 5 more minutes, or until wilted.
  6. Add seasonings, if desired.
  7. Stir in cooked linguine.
  8. Serve immediately.


Puttanesca is our favorite red sauce. We’ll let you look up the meaning of the name, but it was said to have been invented in Naples. The best part are the capers. Did you know they are good for your blood? They stabilize blood sugar, help blood clot, ease inflammation, and boost liver health. Bonus!