Total Time
30mins
Prep 10 mins
Cook 20 mins

simple, tangy, quick, and delicious

Ingredients Nutrition

Directions

  1. in a pot of boiling, salted water, start cooking the pasta.
  2. in a large pan,heat oil, garlic, pepper flakes, and anchovies over med heat.
  3. as mixture warms, break anchovies apart into very small pieces and stir until they almost seem to dissolve.
  4. add all remaining ingredients except pasta and fresh tomato.
  5. simmer until sauce has almost reached desired thickness.
  6. add fresh tomato and continue simmering to desired thickness.
  7. you pasta should be cooked to al dente and drained by now, toss it with the sauce until heated through, then remove from heat and serve, garnishing with some more presh parsley and some grateed parmesan or pecorino romano.

Reviews

(3)
Most Helpful

This was a great dish when you want something other than plain ole spaghetti. I served this on top of spaghetti squash and it came out nicely. Thanks, I will use this often.

AmbyDawn March 13, 2004

This recipe got Rave Reviews at my house. My family orders Puttanesca at a local restaraunt when we go out. They said this recipe was just as good. I cut the tomatoes in smaller chunks and cooked until tomatoes were soft. Served it with side salad and three cheese Texas toast. For dessert, to cool off our mouths, I made Low Carb Lemon Dessert #73591 which complimented the meal.

Audrey M October 18, 2003

Everything she says about this pasta dish is true - it IS "simple, tangy, quick and delicious". Thank you AfrObunny.

Gerry sans Sanddunes October 18, 2003

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