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...

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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
- 8 ounces uncooked spaghetti
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (14.5-ounce) can diced tomatoes, undrained
- +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