Sauce: Pasta Puttanesca

posted by RisaG 06-09-100 7:35 PM

* Exported from MasterCook *
Pasta Puttanesca
Recipe By : Adapted from The Silver Palate by J.Rosso & S. Lukins
Serving Size : 4 Preparation Time :0:00
Categories : Busy Day Entrees Pasta Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb. spaghetti or linguine -- or other thin pasta
2 (35 oz.) cans peeled Italian plum tomatoes
1/4 cup best quality olive oil
1 tsp. oregano
1/8 tsp. dried red pepper flakes -- or to taste
1/2 cup tiny black Nicoise olives
1/4 cup capers drained
4 cloves garlic -- peeled and chopped
8 anchovy fillets -- coarsely chopped
1/2 cup Italian parsley -- chopped plus additional
2 tsp. salt


Bring 4 quarts of water to a boil in a large pot. Add salt and stir in spaghetti. Cook until tender but still firm (al dente). Drain immediately when done and transfer to 4 heated plates.

While spaghetti is cooking, drain the tomatoes, cut them crosswise into halves, and squeeze out as much liquid as possible.

Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.

Reduce heat slightly and continue to cook for a few minutes, or until sauce has thickened to your liking.

Serve immediately over hot pasta and garnish with additional chopped parsley.

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