Pasta Puttanesca

Photo by Randy Mayor

Ingredients

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

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Comments

Variations on Pasta Puttanesca

- 1 lb. dried spaghetti
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup pitted brine-cured black olives, such as Kalamata, coarsely chopped
- +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 tablespoon capers
- 1 tablespoon capers
- 1 tablespoon olive oil
- 1 tablespoon olive oil
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Pasta Puttanesca
- 2 tablespoons minced fresh or 2 teaspoons dried oregano
- 1 1/2 tablespoons capers
- Oregano sprigs (optional)
- 3 garlic cloves, minced
- +6 other ingredients