Pasta Puttanesca

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...

View full recipe at My Recipes

Comments

Variations on Pasta Puttanesca

  • 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
    • +14 other ingredients
  • 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

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