Pasta Puttanesca

Pasta Puttanesca

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Lynnda Cloutier


Quick and low fat are two prerequisites for tasty pasta recipes. This version of the classic Puttanesca sauce is a big hit.Unknown Source


★★★★★ 1 vote



  • ·
    3 cloves garlic, minced
  • ·
    1 tbsp. olive oil or cooking oil
  • ·
    1/2 of a 2 oz. can anchovy fillets, drained, about 5 fillets
  • ·
    1 can crushed italian style tomatoes, 28 oz, undrained or one 35 oz can whole italian style tomatoes, drained and cup up
  • ·
    1/2 cup imported ripe olives, such as kalamata, pitted and sliced or pitted ripe olives,sliced
  • ·
    2 tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
  • ·
    2 tsp. capers, drained
  • ·
    dash ground red pepper
  • ·
    4 oz. fusilli or fettuccine
  • ·
    2 tbsp. grated parmesan cheese

How to Make Pasta Puttanesca


  1. In large skillet, cook garlic in hot oil til tender but not brown. Add anchovies. With wooden spoon, mash anchovies, making a paste.
  2. Cook and stir for 3 minutes. Stir in tomatoes, olives, basil, capers and re pepper. Simmer, uncovered, for 20 to 25 minutes or til slightly thickened. Stir occasionally.
  3. Meanwhile, cook pasta as package directs. Drain. Divide pasta between two dinner plates. ladle sauce on top and sprinkle with cheese. Serves 2

Printable Recipe Card

About Pasta Puttanesca

Course/Dish: Pasta
Regional Style: Italian

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