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
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!
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!!
This one didn't go over very well with my family and we love spicy foods. I think the capers were a bit much and I did omit the anchovies because we can't stand them. I think without the capers it might be better.