Yield: 4 Servings

Linguine with No-Cook Puttanesca Sauce

Linguine with No-Cook Puttanesca Sauce

Twirl your fork around this fresh spring pasta that's ready in 17 minutes or less.

Prep Time 7 minutes
Cook Time 10 minutes
Total Time 17 minutes


  • 250g pkt zucchini spaghetti
  • 150g dried linguine
  • 60g (1/3 cup) chopped Sicilian olives
  • 60g (1/4 cup) semi-dried tomatoes, finely chopped
  • 4 (about 500g) fresh tomatoes, finely chopped
  • 3 anchovies, chopped
  • 2 garlic cloves, crushed
  • 1 long fresh red chili, deseeded, chopped
  • 1/4 chopped fresh basil leaves, plus extra leaves, to serve
  • 2 tablespoons extra virgin olive oil
  • Finely grated parmesan, to serve


    1. Cook the pasta in a large saucepan of salted boiling water, following the packet directions, until al dente. Add zucchini for the last 30 seconds of cooking time. Drain and return to pan.
    2. Meanwhile, combine the fresh tomato, semi-dried tomato, garlic, olives, anchovies, chili, basil, and oil in a large bowl. Season. Add to pasta mixture and toss to combine. Top with parmesan and extra basil leaves.


Find ready-made zucchini spaghetti in the chilled section of the supermarket, or use a spiraliser to make your own.

Nutrition Information

Serving Size


Amount Per Serving Calories 334Total Fat 14gSaturated Fat 3gCarbohydrates 37gFiber 7gProtein 11g



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