Puttanesca Blanca Linguine

Ingredients

• 1/2 pound spinach linguine
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fish sauce
• 1 teaspoon chile paste
• 2 cloves garlic, minced
• 1/2 red bell pepper, chopped
• 12 oil-cured black olives, halved and pitted
• 1 tablespoon capers
• 1/4 teaspoon dried oregano, or to taste
• Ground black pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.

Heat olive oil in a large skillet over medium-low heat. Stir fish sauce, chile paste, and garlic in the hot oil; cook and stir until the garlic softens, about 5 minutes. Add bell pepper, olives, capers, and oregano; continue cooking and stirring until the garlic browns, about 5 minutes more. Pour drained linguine into the sauce; toss to coat. Top with black pepper.