Overall, I thought it was OK, but the family were not fans. For the kids, in particular, the crushed red pepper made it too hot and the capers overpowered the other tastes.
Very unique and flavorful! I used fewer capers (I think it was a 3 oz. jar) and more olives. I used Vermouth for the wine, because that was what I happened to have. I loved the idea of serving this sauce over quinoa, which is not only much more nutritious than pasta, but also has more texture. I served it with vegan parmesan sprinkled on top. My vegan BFF and I loved it to death. I will definitely make it again.
This recipe was delicious! My dad and I made it and rather than using canned tomatoes we used some fresh salsa he had made earlier that week. The salsa had tomatoes, onions, poblano peppers, cilantro, and jalapeno peppers. Fantastic flavor! Everyone loved it, Thank you!
Love quinoa but didn't have any on me so I made this with whole-wheat spaghetti. Very quick, simple puttanesca sauce that I'm sure would be even better with quinoa. I used kalamata olives and some sliced green olives. At first I thought the red pepper flakes were to much but the next day the heat seemed to have subsided (strange, usually that will make it stronger). Very good puttanesca recipe.
Delicious recipe, I love it. Spicy, fragrant and richly flavored. I didn't have whole olives, so I subbed in a quarter cup of Trader Joe's kalamata olive tapenade, and used rather fewer capers because I didn't have a whole 1/2 cup, but it still turned out wonderfully. Would definitely make again.