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Pasta alla Puttanesca

Total Time

Prep: 15 min. Cook: 20 min.

Makes

3-1/2 cups

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
Pasta alla Puttanesca Recipe photo by Taste of Home

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

  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.

Nutrition Facts

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

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Reviews

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Average Rating:
  • annrms
    Jan 9, 2020

    Recipe is loaded with delicious pungent ingredients that meld into a really delicious sauce. I used anchovy paste, and instead of canned tomatoes, I added some premium pasta sauce I needed to use up. I also added some dark meat chicken. I will enjoy the leftovers!

  • bchisholm04
    Apr 30, 2011

    No comment left

  • matteliz
    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.

  • msleibo
    Mar 18, 2010

    No comment left

  • mungospike
    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.