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

    Rigatoni Puttanesca. Photo by Muffin Goddess

    1/1 Photo of Rigatoni Puttanesca

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr

    texasjj's Note:

    If you like bland food, pass this one by. It is a lively dish..........true Italian comfort food.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 2 tablespoons of olive oil in a heavy saucepan.
    2. 2
      Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted.
    3. 3
      Crush tomatoes slightly; add to the saucepan along with their liquid.
    4. 4
      Stir in tomato paste; cook for 5 minutes over medium heat.
    5. 5
      Coarsely chop the anchovies and add to the saucepan along with their oil.
    6. 6
      Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper.
    7. 7
      Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
    8. 8
      While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil.
    9. 9
      Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes.
    10. 10
      Drain pasta and serve topped with puttanesca sauce.
    11. 11
      Pass the Parmesan.

    Ratings & Reviews:

    • on April 03, 2013

      55

      I love pasta puttanesca, and this recipe was no disappointment! Poor anchovies have such a bad rap, lol! I know that they're like little salty fish-bombs on a pizza, or on top of a Caesar salad (not appealing to most people, so I hear). In a simmered sauce, though, they just provide this great flavor element that gives depth to the sauce, not the strong fishiness that one would think. Eh, to each his own. I'm just a biased fan of strong salty flavors anyhow (capers, anchovies, pickles, olives, etc), which is exactly why I love this sauce. Thanks for posting! Made for PAC Spring 2013

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2008

      55

      This was wonderful! I followed the recipe almost exactly (though I may have gotten a little happy with the garlic, and my "pinch" of red pepper flakes was very generous!). We wound up making it on Sunday (and simmered it for several hours), and eating it on Monday. We thought, the kids would take one look and not eat it, but they did! The tomatoes I got already had basil leaves in them, so I didn't add any more. I can't wait until the summer to make this when I'll have fresh tomatoes and fresh basil and oregano! My guy likes meat in his tomato sauce, so next time we're going add sliced Italian sausage. There will definitely be a next time. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2004

      55

      This is the puttanesca sauce that I know and love. Do not omit anything! Anchovies are essential to this sauce, as are capers, and hot pepper flakes. Yummy!!

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

    Read All Reviews (4)

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    Nutritional Facts for Rigatoni Puttanesca

    Serving Size: 1 (313 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 352.4
     
    Calories from Fat 94
    26%
    Total Fat 10.5 g
    16%
    Saturated Fat 1.8 g
    9%
    Cholesterol 57.4 mg
    19%
    Sodium 679.7 mg
    28%
    Total Carbohydrate 52.5 g
    17%
    Dietary Fiber 5.3 g
    21%
    Sugars 7.5 g
    30%
    Protein 13.7 g
    27%

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