Pasta alla Puttanesca Recipe

4.5 2 4
Pasta alla Puttanesca Recipe
Pasta alla Puttanesca Recipe photo by Taste of Home
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Pasta alla Puttanesca Recipe

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4.5 2 4
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
Featured In: 52 Date Night Dinners
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

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

Directions

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.
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: 146 calories, 10g fat (1g saturated fat), 2mg cholesterol, 668mg sodium, 12g carbohydrate (8g sugars, 4g fiber), 3g protein.

  • 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
  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

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Reviews forPasta alla Puttanesca

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MY REVIEW
[email protected] User ID: 77962 189510
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
mungospike User ID: 1461145 120687
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."

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