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Gallery Pasta Puttanesca Recipe Summary Servings: 4
Ingredients Ingredient Checklist Coarse salt 1 pound spaghetti or linguine 3 tablespoons olive oil 6 medium cloves garlic, minced 1/2 teaspoon crushed red-pepper flakes 10 anchovies, crushed 1 (28-ounce) can Italian plum tomatoes, seeded, chopped, and strained, reserving juice 3 tablespoons capers, drained 1/2 cup Kalamata olives (3 ounces), pitted and coarsely chopped 2 tablespoons coarsely chopped fresh flat-leaf parsley
Gallery Pasta Puttanesca
Recipe Summary Servings: 4
Gallery
Pasta Puttanesca
Pasta Puttanesca
Pasta Puttanesca
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- Coarse salt 1 pound spaghetti or linguine 3 tablespoons olive oil 6 medium cloves garlic, minced 1/2 teaspoon crushed red-pepper flakes 10 anchovies, crushed 1 (28-ounce) can Italian plum tomatoes, seeded, chopped, and strained, reserving juice 3 tablespoons capers, drained 1/2 cup Kalamata olives (3 ounces), pitted and coarsely chopped 2 tablespoons coarsely chopped fresh flat-leaf parsley
Directions
Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, about 12 minutes. Drain.
While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, red-pepper flakes, and anchovies. Cook, stirring, until aromatic, 1 to 2 minutes. Add tomatoes, reserved juice, capers, and olives. Bring to a boil. Lower heat to a simmer, and cook, stirring frequently, until slightly thickened, about 5 minutes.
Stir pasta into sauce. Cook, stirring, until sauce clings to pasta, about 2 minutes. Stir in parsley. Serve immediately.
Reviews (3)
Add Rating & Review 16 Ratings 5 star values: 5 4 star values: 3 3 star values: 5 2 star values: 2 1 star values: 1
Reviews (3)
Add Rating & Review 16 Ratings 5 star values: 5 4 star values: 3 3 star values: 5 2 star values: 2 1 star values: 1
Add Rating & Review
16 Ratings 5 star values: 5 4 star values: 3 3 star values: 5 2 star values: 2 1 star values: 1
16 Ratings 5 star values: 5 4 star values: 3 3 star values: 5 2 star values: 2 1 star values: 1
16 Ratings 5 star values: 5 4 star values: 3 3 star values: 5 2 star values: 2 1 star values: 1
5 star values: 5 4 star values: 3 3 star values: 5 2 star values: 2 1 star values: 1
Martha Stewart Member Rating: 5 stars 08/24/2017 So tasty! The kitchen smelled divine. We're vegetarians, so no anchovies. I substituted half a sheet of nori seaweed, snipped fine and soaked in 1 tablespoon soy sauce, then mashed up with a fork. Martha Stewart Member Rating: Unrated 09/25/2011 Love this, BU,T use only 1/2 l/b pasta and we chose not to do anchovies. Have made this for years. Martha Stewart Member Rating: Unrated 03/01/2008 Anchovies are too strong for me. Use fresh frozen mackerel or salmon. I also add a teaspoon of tomato paste instead of the pepper flakes so the taste of the fish is not overpowered.Martha Stewart Member
Rating: 5 stars 08/24/2017
So tasty! The kitchen smelled divine. We’re vegetarians, so no anchovies. I substituted half a sheet of nori seaweed, snipped fine and soaked in 1 tablespoon soy sauce, then mashed up with a fork.
Rating: 5 stars
Rating: Unrated 09/25/2011
Love this, BU,T use only 1/2 l/b pasta and we chose not to do anchovies. Have made this for years.
Rating: Unrated
Rating: Unrated 03/01/2008
Anchovies are too strong for me. Use fresh frozen mackerel or salmon. I also add a teaspoon of tomato paste instead of the pepper flakes so the taste of the fish is not overpowered.
All Reviews for Pasta Puttanesca
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pasta Puttanesca
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
