Pasta alla Puttanesca

Name: Pasta alla Puttanesca
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3-1/2 cups.
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

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

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.

Nutrition Facts

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

Originally published as Pasta Puttanesca in Taste of Home February/March 2010

Reviews

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Average Rating:

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.
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.