Show Subscription Form




Pasta alla Puttanesca Recipe
Pasta alla Puttanesca Recipe photo by Taste of Home

Pasta alla Puttanesca Recipe

Publisher Photo
Want a zesty, spicy meal? Then look no further than this Puttanesca. Adjust the amount of red pepper flakes to get the level of spiciness you desire. Katie Theken, Durham, NC
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 5 servings

Ingredients

  • 3 anchovy fillets
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/4 cups water
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/4 cup chopped pitted Greek olives
  • 2 tablespoons capers, drained and chopped
  • Hot cooked pasta

Nutritional Facts

2/3 cup (calculated without pasta) equals 146 calories, 10 g fat (1 g saturated fat), 2 mg cholesterol, 668 mg sodium, 12 g carbohydrate, 4 g fiber, 3 g protein.

Directions

  1. In a large saucepan over medium heat, cook anchovy fillets in oil for 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, tomato paste and seasonings.
  2. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in olives and capers; heat through. Serve with pasta. Yield: 3-1/2 cups.
Originally published as Pasta alla Puttanesca in Taste of Home February/March 2010, p25

Nutritional Facts

2/3 cup (calculated without pasta) equals 146 calories, 10 g fat (1 g saturated fat), 2 mg cholesterol, 668 mg sodium, 12 g carbohydrate, 4 g fiber, 3 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Pasta alla Puttanesca

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 20, 2010

Very nice strongly-flavored sauce. The anchovy (I substituted anchovy paste) gives it it such a nice richness. I think it would make a good pizza sauce too.

MY REVIEW
Reviewed Jan. 23, 2010

Easy and delicious. We've had Pasta alla Puttanesca in some outstanding Italian restaurants, and this recipe is right on. We would cut back the capers a little (maybe 1/4 - 1/2 T less than the recipe calls for), but the recipe is outstanding just the way it is.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT