Pasta Puttanesca

Photo by Randy Mayor

Ingredients

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

- 1/2 cup pitted brine-cured black olives, such as Kalamata, coarsely chopped
- 2 Tbs. nonpareil capers, rinsed and drained
- 1 lb. dried spaghetti
- +7 other ingredients
Pasta Puttanesca
- 1 28-oz can whole tomatoes in juice (preferably Italian)
- 1/3 cup extra-virgin olive oil
- 1/2 cup pitted Kalamata olives
- +6 other ingredients
Pasta Puttanesca
- 1 tablespoon olive oil
- 1 (14.5-ounce) can diced tomatoes, undrained
- 8 ounces uncooked spaghetti
- 1/4 teaspoon crushed red pepper
- +15 other ingredients
Pasta Puttanesca
- 3 1/2 cups diced plum tomato
- 2 teaspoons anchovy paste
- 1/8 to 1/4 teaspoon crushed red pepper
- 3 tablespoons Spanish olives, halved
- +6 other ingredients