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Pasta Puttanesca with Beaujolais Wine

Samantha Ferraro
There are few things more comforting or rewarding than making homemade pasta puttanesca and serving it with a red Beaujolais wine.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main


  • 1 pound cooked linguini
  • Olive oil as needed for sautéing
  • ½ red onion chopped
  • 2-3 anchovy filets
  • 2 garlic cloves chopped
  • ½ tsp. red pepper flakes
  • 3/4 cup red wine
  • 3 cups tomato sauce or tomato puree
  • ¼ cup water
  • 1 cup kalamata olives pitted and chopped
  • ½ cup capers
  • Freshly shaven Parmesan for garnish
  • Fresh basil for garnish


  • In a large skillet, add enough olive oil to coat the bottom of the pan. Add chopped onions and sauté on medium heat until lightly golden brown, about 4-5 minutes.
  • Next add anchovy fillets (and any oil that comes with it from the jar) and use a wooden spatula to break down the anchovy in the olive oil. Then add chopped garlic and red pepper and continue sautéing for another 2 minutes so the garlic begins to deepen in color.
  • Next, add the red wine and allow to reduce slightly. Add the tomato sauce and water and stir everything together.
  • Add chopped olives and capers and let sauce cook on a simmer for 15-20 minutes. Taste for seasoning.
  • Once sauce is ready, add cooked pasta directly to sauce and toss together. Serve linguini puttanesca in large bowls and garnish with shaven Parmesan and fresh basil and crusty bread.