Pasta Puttanesca Recipe

Name: Pasta Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (2 turns around the pan) extra-virgin olive oil; 4 to 6 cloves garlic, chopped; 1 tin flat anchovy fillets, drained; 1 /2 teaspoon crushed red pepper flakes; 20 oil-cured black olives, cracked away from pit and coarsely chopped; 3 tablespoons capers; 1 (32-ounce) can chunky style crushed tomatoes; 1 (14.5-ounce) can diced tomatoes, drained; A few grinds black pepper; 1/4 cup (a couple of handfuls) flat leaf parsley, chopped; 1 pound spaghetti, cooked to al dente (with a bite); Crusty bread, for mopping; Grated Parmigiano Reggiano or Romano, for passing, optional; 4 cups (about 2 bundles) arugula leaves, coarsely chopped; 1 1/2 cups (about 1 bundle) watercress leaves, coarsely chopped; 1 head Radicchio lettuce, coarsely chopped; 1 large lemon; Extra-virgin olive oil, to coat, 2 to 3 tablespoons; Coarse salt and black pepper; Oil cured black olives, for garnish, optional

Servings: persons

2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1 /2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
1 (32-ounce) can chunky style crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente (with a bite)
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for passing, optional
4 cups (about 2 bundles) arugula leaves, coarsely chopped
1 1/2 cups (about 1 bundle) watercress leaves, coarsely chopped
1 head Radicchio lettuce, coarsely chopped
1 large lemon
Extra-virgin olive oil, to coat, 2 to 3 tablespoons
Coarse salt and black pepper
Oil cured black olives, for garnish, optional

1
Serving suggestions: a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper, recipe follows
2
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.
3
Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good!
4
Add olives, capers, tomatoes, black pepper, and parsley.
5
Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
6
Toss sauce with cooked pasta.
7
Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
8
Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar.
9
The unit price is always much less per pound and you can get just what you need for each recipe.
10
Combine greens in a salad bowl.
11
Squeeze the juice of 1 lemon over the bowl.
12
Drizzle salad liberally with extra virgin olive oil.
13
Toss salad and season salad with salt and pepper.
14
Arrange salad on plates.
15
Garnish plates with black olives, if using.

4695

kcal

Calories

508

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons (2 turns around the pan) extra-virgin olive oil, 4 to 6 cloves garlic, chopped, 1 tin flat anchovy fillets, drained, 1 /2 teaspoon crushed red pepper flakes, and more.

Yes, Pasta Puttanesca falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Puttanesca

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