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Pasta Puttanesca

Pasta Puttanesca

I’ve never had pasta puttanesca before but for some reason the name stuck in my head so I looked up a few recipes to see what it entailed. Apparently prostitutes used to put this pasta on their window sills to entice men inside…and I can’t blame them! A simple sauce flavored with anchovies, capers, olives and tomatoes…brilliant!

I used heirloom tomatoes from the farmer’s market but next time I’d like to try cherry and roma tomatoes, which are probably a little sweeter.

Pasta Puttanesca (recipe adapted from the New York Times)

  • 4 or more cloves garlic, lightly smashed and peeled
  • 5 anchovy fillets
  • 1 lb chopped fresh tomatoes (or a 28 oz. can drained whole plum tomatoes)
  • Freshly ground black pepper & salt to taste
  • 1/2 cup pitted black olives, preferably oil-cured
  • 2 tablespoons capers
  • Crushed red pepper flakes to taste
  • 1/2 pound pasta (linguine is traditional)
  • 1 fistful of chopped fresh parsley
  1. Warm olive oil with garlic and anchovies in skillet. Cook, stirring occasionally, until garlic is lightly golden and anchovies are broken down.
  2. Add tomatoes to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
  3. Add whatever herbs you may want and adjust seasoning to taste. At the very end, stir in the fresh chopped parsley. Serve sauce tossed with pasta and parmesan cheese.

Pasta Puttanesca

Pasta Puttanesca

Categories: Italian, pasta Tags: , ,
  1. Tom
    July 14, 2011 at 5:22 am

    this is pretty much my go-to pasta sauce. i always have (most of) those ingredients on hand, and it has so much more flavor than just regular tomato sauce… glad you discovered it!

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