Recipe by Julie Filips
"Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time."
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crushed red pepper flakes, or to taste
anchovy fillets, chopped, or more to taste
2 (15 ounce) cans
diced tomatoes, drained.
1 (8 ounce) package
chopped pitted kalamata olives
Delicious! I love this kind of pasta sauce--I love the bold flavors of the tomato, capers and olives, and I haven't found a puttanesca recipe I didn't like. You have to like all of those flavors, though, or you'll end up with a dish you don't like. And, it just wouldn't be the same without all of the flavors. I will admit I didn't use the anchovies--I never have them; in fact, I've never bought them in my life and only tried them once. I don't have any dislike of anchovies; just don't have them. I used green olives with pimento since that is what I had, and didn't chop the capers. Yum! My only comments are that you could put in the tomatoes undrained--you'd just have to cook longer--and you don't need that much oil. I used just enough to coat the pan. Thanks for the recipe!
Thank you for a wonderful recipe that is quick and easy to prepare, as well as bursting with flavor. The only change I made was to serve this over fresh linguini pasta. This one is going into my recipe box!
Superb as written! I had to separate out a portion prior to adding the anchovies as I am allergic to fish, but add them if you possibly can. They don't taste fishy. They just add a savory nuance that perks up the rest of the flavors in the dish. And that's the beauty of puttanesca! Because the sauce is so easy and comes together so fast, it's no trouble to set a portion aside before adding an ingredient that give some eaters trouble. I served it with whole wheat spaghetti and crushed red pepper on the side for those who like more heat. Keep the salad simple - sliced cucumbers are nice - and you can have dinner on the table within 20 min of walking through the door.
Loved this recipe! I made it just as written, with whole grain linguini. My husband had seconds and ate the leftovers before I had a chance.
I have made puttanesca for many many years and this is the first time I decided to look it up and go with a recipe. This was an incredible recipe. Although I did add a seafood medley of shrimp, prawns and calamari. I also put the whole can of anchovies in and it was delicious. I love seafood so one last thing, after I added noodles and I was cooking the whole dish together, I put a small fillet of salmon over the top of the entire dish, just have something to munch on later, and wow did that add some great flavors to that fillet. I didn't eat the salmon with the pasta.
This was good! I think it could definitely use more than 1/4 teaspoon of pepper flakes... and maybe more olives :)
I followed the recipe but didn't put in oregano. It didn't need it. Put in a little extra garlic, anchovies, capers and olives. I also used linguini Easy to make and delicious. PS Of course a little "Reggiano" to finish it
this recipe is absolutely amazing......I added 1/2 diced each of red and yellow pepper and 12 cremini sliced mushrooms which were sautéed on their own and held back until the olives and the capers were added...also aded about 12 grape tomates sliced in half lengthwise when I added the diced tomatoes. I served this with poached pacific salmon and the two together were amazing. all the flavours together play beautifully in our mouth...a glass of white wine adds the final touch..will definitely make again and again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 216
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