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pasta puttanesca

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

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 rating)

Ingredients For pasta puttanesca

  • 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

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