The name of this dish is -politely put- "Lady of the Evening's Pasta". One of my Chef instructors in culinary school had us cook this dish in class and had great fun telling us what the name meant. Now the phraseology is hilarious- but the dish is OH!, so tasty. And it's fast too.
My Private Note
Units: US | Metric
- 2 tablespoons extra virgin olive oil
- 2 -8 garlic cloves, -depending on your garlic affection. i like lots
- 1 (2 ounce) can anchovy fillets or 2 -3 anchovy fillets
- red chili pepper flakes
- 1 (32 ounce) can whole tomatoes, chopped
- 12 black olives, crushed off the pit and chopped -get good ones, not bland, boring canned ones
- 1 tablespoon capers, heaping
- 1/4 cup chopped Italian parsley
- 3 leaves fresh basil, chiffonade
- 1 lb pasta, cooked, I like noodles with this, spaghetti, capellini, spaghettini, spaghettoni, linguini, fettucci
- parmesan cheese or romano cheese or grana padano, for sprinking on top if you like
- 1Heat a large skillet over medium heat and add the olive oil, garlic, anchovies, and crushed pepper.
- 2Saute until the anchovies dissolve into the oil and the garlic is tender. This only takes a few minutes.
- 3Add the tomatoes, olives, and capers.
- 4Simmer sauce a few minutes until slightly thickened (about 6-8 min or so) and add parsley and basil.
- 5*Note* If using fresh tomatoes simmer the sauce longer at this point until tomatoes have cooked down.
- 6Taste for salt and add a bit of fresh black pepper.
- 7Toss sauce with pasta and serve.
- 8Sprinkle cheese on top.
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Nutritional Facts for Pasta Puttanesca
Serving Size: 1 (402 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 575.8
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 1.8 g
- Cholesterol 12.0 mg
- Sodium 719.2 mg
- Total Carbohydrate 96.4 g
- Dietary Fiber 7.2 g
- Sugars 8.5 g
- Protein 21.4 g