Pasta Puttanesca

Pasta Puttanesca
Photo by Randy Mayor

Ingredients

  • 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
  • 1 teaspoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  • 1/3 cup vodka
  • ½ teaspoon freshly ground black pepper
  • 3 canned anchovy fillets, chopped (about 1/4 ounce)
  • 4 garlic cloves, minced
  • + 6 more ingredients
    • ½ teaspoon crushed red pepper
    • 8 cups hot cooked linguine (about 1 pound uncooked pasta)
    • ½ cup chopped pitted kalamata olives
    • 1 (28-ounce) can crushed tomatoes, undrained
    • 1 (14.5-ounce) can diced tomatoes, drained
    • ¼ cup (1 ounce) grated fresh Parmesan cheese

1. Heat oil in a large saucepan over medium heat. Add anchovies to pan; cook 1 minute. Add garlic; cook 30 seconds. Add red pepper; cook 30 seconds. Add vodka; cook 1 minute. Add olives, crushed tomatoes, and diced tomatoes to the pan; bring to a boil. Reduce heat, and stir in 1/4 cup Parmesan ch...

View full recipe at My Recipes

Comments

Variations on Pasta Puttanesca

  • Pasta Puttanesca
    • 1 lb. dried spaghetti
    • 1/4 tsp. crushed red pepper flakes
    • 3 oil-packed anchovy fillets, finely chopped (scant 1 Tbs.)
    • +7 other ingredients
  • Pasta Puttanesca
    • 1/2 cup pitted Kalamata olives
    • 1 28-oz can whole tomatoes in juice (preferably Italian)
    • 2 tablespoons capers
    • +6 other ingredients
  • Pasta Puttanesca
    • 1/4 cup chopped pitted kalamata olives
    • 1/2 cup (2 ounces) grated Asiago or Romano cheese
    • 1/2 cup (2 ounces) grated Asiago or Romano cheese
    • +16 other ingredients
  • Pasta Puttanesca
    • 4 cups hot cooked vermicelli (about 8 ounces uncooked pasta)
    • 1/8 to 1/4 teaspoon crushed red pepper
    • 3 tablespoons Spanish olives, halved
    • +7 other ingredients

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