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Pasta Puttenesca Recipe

Ingredients

How to make it

  • Boil penne in salted water until al dente, drain save a little cooking water
  • Heat olive oil in a large skillet saute garlic until fragrant
  • Add anchovies and saute until they dissolve
  • Add olives and tomatoes bring to a simmer,cook until slightly thickened about 20 minutes
  • Add cooked pasta and heat through
  • Add a little pasta water if it needs to loosen up a bit
  • Sprinkle with capers and chopped parsley and serve

Reviews & Comments 4

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  • meek 16 years ago
    I had the best puttenessca of my life the other day it looks very similar to this recipe, except it was with green olives and had chopped almonds through it. It was divine.
    thanks for the post.
    Meek D
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  • ib4doc 16 years ago
    I love food trivia.....and this dish is classic. Originating in Naples, Pasta alla Puttanesca translates to "pasta in the style of the whore". Supposedly this quick and inexpensive dish was favored since in took less time away from "customers".

    My version adds onion, dried basil, red pepper flakes and tomato paste. The onion is sauteed with the garlic and anchovy and then the tomato paste is added while the pan is still very hot. The sugars in the tomato paste caramelize and add a sweetness and depth of flavor. The tomatoes deglaze the pan and release all the flavors that have accumulated (the French call this "fond"). Low and slow, longer is better and it is always better the next day. Your "customers" won't mind the wait. :)
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  • flavorsofitaly 16 years ago
    This is one of my favorite recipes! Fast, easy, and delicious!
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  • wolfpackjack 16 years ago
    Wow, this looks great and easy. Nice combo of flavors... thanks for posting... bookmarking this to try.... dave
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neena51 Hollywood, FL

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