Puttanesca Pasta Recipe

Name: Puttanesca Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: ½ cup cold-pressed virgin olive oil; 1 large red bell pepper, seeded and roughly chopped; 1 fresh chili pepper, seeded and finely chopped (or 1/2 teaspoon crushed red pepper flakes - more or less, to taste); 2 -4 cloves garlic, finely chopped; 3 ounces flat anchovy fillets, drained and pounded in mortar and pestle (canned in oil); 2 -3 fresh ripe roma tomatoes, peeled,seeded,and roughly chopped (Italian plum); ½ cup sun-dried tomato packed in oil, drained and chopped; ½ cup sliced seeded black olives (Kalamata olives are ideal); 2 tablespoons capers; ¼ cup finely chopped parsley; fresh ground black pepper; 1 lb freshly cooked spaghetti (I like spaghettini); parmigiano-reggiano cheese, freshly grated

Servings: persons

½ cup cold-pressed virgin olive oil
1 large red bell pepper, seeded and roughly chopped
1 fresh chili pepper, seeded and finely chopped (or 1/2 teaspoon crushed red pepper flakes - more or less, to taste)
2 -4 cloves garlic, finely chopped
3 ounces flat anchovy fillets, drained and pounded in mortar and pestle (canned in oil)
2 -3 fresh ripe roma tomatoes, peeled,seeded,and roughly chopped (Italian plum)
½ cup sun-dried tomato packed in oil, drained and chopped
½ cup sliced seeded black olives (Kalamata olives are ideal)
2 tablespoons capers
¼ cup finely chopped parsley
fresh ground black pepper
1 lb freshly cooked spaghetti (I like spaghettini)
parmigiano-reggiano cheese, freshly grated

1
Heat olive oil over a low to moderate flame.
2
Gently saute red pepper, chile, and garlic in the olive oil for five minutes.
3
Add pounded anchovies to pan with both the fresh and sun-dried tomatoes and saute a few minutes until anchovies melt.
4
Add olives and capers, and stir gently until heated through.
5
When done, add parsley, and gently mix through sauce.
6
Season with a few grinds of black pepper.
7
Do not add salt!
8
Toss immediately with hot, freshly cooked spaghetti, pass the Parmigiano Reggiano cheese, and serve with a fresh green salad (and a good Coonawarra red!
9
).

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: ½ cup cold-pressed virgin olive oil, 1 large red bell pepper, seeded and roughly chopped, 1 fresh chili pepper, seeded and finely chopped (or 1/2 teaspoon crushed red pepper flakes - more or less, to taste), 2 -4 cloves garlic, finely chopped, and more.

Yes, Puttanesca Pasta 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.

Puttanesca Pasta

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