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...
Variations on Pasta Puttanesca
-
- 1/2 cup pitted brine-cured black olives, such as Kalamata, coarsely chopped
- 2 Tbs. nonpareil capers, rinsed and drained
- +8 other ingredients
-
Pasta Puttanesca
- 1 pound dried spaghetti, spaghettini, or linguine fini
- 1 sugar
- 1/2 teaspoon hot red-pepper flakes
- 5 cloves garlic
- +5 other ingredients
-
Pasta Puttanesca
- 1 (14.5-ounce) can diced tomatoes, undrained
- 8 ounces uncooked spaghetti
- 1/4 teaspoon crushed red pepper
- 1/4 cup tomato paste
- +15 other ingredients
-
Pasta Puttanesca
- 4 cups hot cooked vermicelli (about 8 ounces uncooked pasta)
- 3 1/2 cups diced plum tomato
- 2 teaspoons anchovy paste
- +7 other ingredients
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