Pasta Puttanesca

Lynnda Cloutier


A Texas Tables goodie.


★★★★★ 3 votes



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1 tbsp olive oil
3– 4 anchovy fillets, optional
½ cup kalamata olives, chopped
2 tbsp capers, drained and chopped
1 tbsp minced fresh garlic
1 tsp crushed hot red pepper flakes
5– 6 tomatoes, seeded and finely chopped
2 tbsp fresh basil, chiffonade
16 oz angel hair pasta
salt & pepper, to taste
¾ cup shredded parmesan cheese

How to Make Pasta Puttanesca


  • 1This recipe requires 1 hour standing time. Heat olive oil in skillet until hot and add the anchovies if using. Cook for about 2 minutes or until anchovies dissolve into the oil. Stir in the olives, capers, garlic, and red pepper flakes. Cook for 1 to 2 minutes, stirring constantly. Mix the olive mixture with the tomatoes and basil in bowl and mix well. Let stand at room temperature for 1 hour. Cook pasta using the package direction until al dente; drain. Add to the tomato mixture and toss to combine. Season with salt and pepper. Sprinkle with the cheese. Serves 4 to 6

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