pasta puttanesca recipe

Don't shy away from the magic of anchovy in this Pasta Puttanesca from Delish.com.

Pasta Puttanesca

c. extra-virgin olive oil

garlic,

anchovy fillets, chopped

(28-oz.) diced tomatoes

c. kalamata olives, pitted

capers

red pepper flakes

Kosher salt

spaghetti

parsley,

Parmesan,

We always use Bucatini...Excellent Pasta for this superb Recipe!
Amber

Single senior. I do this in a slow cooker with can of tuna and add  penne pasta as well and maybe add an onion or couple of sticks of celery chopped up for some vegetable and fibre content. Works for me. Sometimes a slice of lime for a bit of extra tang.

I loved the recipe! I just put a a dash of oil and carried on. Also added some salami. Result was delicious! Still good the next day.

It was easy to make. I also added anchovy paste and it wasn’t over powering. I’m looking forward to the leftovers tomorrow! Will make this again!

You have the best pasta recipe ever! Thank you very much!

This has become a family favourite! Delicious!!

I am a hater of anchovies, but I gritted my teeth and put in about 2 inches of anchovy paste.  I could smell it as it cooked for a minute, but don't taste fishiness in the finished product at all!  Will make again and again! Oh, and I doubled the garlic as I always do.  ;)  I think the full 1/4 cup of olive oil is essential.

I only put half of the olive oil. Other than that, it turned out really well!

https://streaming.hearstdigitalstudios.com/cfec95c5-d2d2-46f6-9c3c-1a8318f5dc62/video_rover_16x9_1080p_hd_1556140044_56225.mp4

Misleading simple, spaghetti alla puttanesca is salty, acidic, and packs just the right punch for a filling dinner.

Pasta Puttanesca Is A Classic Italian Flavor Bomb

Studded with green and black olives and a generous helping of ripe tomatoes, this is a quick pasta dish that’s perfect for a summer evening.

Pasta Puttanesca (Pasta with Olive Sauce)

pasta

olive oil

garlic (minced)

olives

red peppers (diced)

tomatoes (diced)

parsley

Salt and pepper

Cook the pasta in plenty of rapidly simmering water until al dente,then drain.

Heat the oil in a large saucepan. Add the garlic and sauté until over low heat until golden, about 2 to 3 minutes.

Add the olives, roasted peppers, tomatoes, and wine. Turn the heat up to medium-high and bring to a rapid simmer, then remove from the heat.

Combine the cooked pasta with the olive sauce in a large serving bowl. Add the parsley, season with salt and pepper, and toss together gently. Serve at once.

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Top 2 pasta puttanesca recipe recipes from across the web

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