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    You are in: Home / Recipes / Pasta Puttanesca Recipe
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    Pasta Puttanesca

    Pasta Puttanesca. Photo by Vicki in CT

    1/1 Photo of Pasta Puttanesca

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Lane's Note:

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    Ingredients:

    Yield:

    unknown

    Units: US | Metric

    Directions:

    1. 1
      Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.
    2. 2
      Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good!
    3. 3
      Add olives, capers, tomatoes, black pepper, and parsley.
    4. 4
      Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
    5. 5
      Toss sauce with cooked pasta.
    6. 6
      Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
    7. 7
      Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar.
    8. 8
      The unit price is always much less per pound and you can get just what you need for each recipe.

    Browse Our Top Pasta, Rice and Grains Recipes

    Ratings & Reviews:

    • on March 01, 2006

      55

      Spent three years eating my way through Naples, Italy, so I'm a quasi pasta snob--not in a bad way, just spoiled by knowing how the natives whup up a pot of pasta and sauce and how so much texture and flavor often gets lost in translation on this side of Mare Atlantico (Mi scusi, my Italian isn't what it used to be). We used to go frequently to a small restaurant outside of Naples where we were as frequently treated to the owner's own pot of puttanesca or marinara, homemade wine and that awesome, crusty, rustic bread, almost leathery on the outside and soft and lucsious on the inside, so perfect for sopping up every last bit of sauce. Our Italian friends laughed the first time I did that. Scarpetta, they called it, (Which I recall roughly translated means to scrape the shoe.) Only later did I learn that this is fairly decent compliment to the cook. Okay, basta. Enough already. This recipe is that primo scarpetta moment all over again. Simple preparation and awesome flavor. We modified it as follows, to make up for an understocked pantry. Serendipitous for us as the plate, we agreed, was a dead ringer for so many of those meals we enjoyed with our Italian hosts that have really set the standard for our expectation of what pasta and sauce should be. Used: Kalamata olives vice oil cured. Concentrated crushed tomatoes vice chunky style Anchovy paste vice canned Tbl of dried parsley vice fresh. (I stubbornly almost left the parsley out entirely since I couldn't find fresh flat leaf.) If you can find it, try this meal with a bottle of Marchesini Montepulciano D'Abruzzo. This is one of the only times I'll recommend a specific wine, but this wine is simple and sumptuous and incredibly inexpensive. I came across it in an article on decent cheap wines in the Atlanta Constitution a few years ago. Made a note of it and keep it in my PDA.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2008

      55

      This is phenomenal! One of the recipes I wanted to review, so I joined the site... Following the review of Weber Guy, I made some changes based on what I had available... kalamata olives, anchovy paste, dried parsley, and I crushed some extra canned tomatoes for the sauce rather than having a can of crushed. Only other real change was using some green olives as well as kalamata. That said, this was wonderful, and stunk up the house like I opened a restaurant in the kitchen!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2008

      55

      So good! I didn't plan on making this, so I had to use 2 cans of the diced and a can of sauce. Thanks! Will make it again.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Pasta Puttanesca

    Serving Size: 1 (2030 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2429.6
     
    Calories from Fat 456
    18%
    Total Fat 50.7 g
    78%
    Saturated Fat 7.8 g
    39%
    Cholesterol 38.2 mg
    12%
    Sodium 4154.5 mg
    173%
    Total Carbohydrate 414.4 g
    138%
    Dietary Fiber 35.9 g
    143%
    Sugars 47.8 g
    191%
    Protein 86.4 g
    172%

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