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Pasta Puttanesca

SUBMITTED BY: STACEY15

"This is a great dish with wonderful Mediterranean flavors and it can be scaled up to serve more people. Add ingredient amounts to your liking."
RECIPE RATING:
The reviewer gave this recipe 14 stars. This recipe average a 3.4 star rating.
Read Reviews (10)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (12 ounce) package dried penne pasta
  • 3 tablespoons olive oil
  • 1 1/2 pounds skinless, boneless chicken breast halves - cubed
  • 1 cup all-purpose flour
  • salt and pepper to taste
  • 2 lemons
  • 1/2 cup capers
  • 40 kalamata olives, pitted and chopped
  • 1/2 teaspoon anchovy paste
  • 5 roma (plum) tomatoes, diced
  • 1/2 cup Parmesan cheese

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a skillet over medium heat. Dredge chicken cubes in flour seasoned with salt and pepper, and brown in the hot oil. Once the chicken is browned on all sides, squeeze the juice from one lemon over the cubes. Stir in the capers, olives and anchovy paste, and cook for at least 5 minutes to mingle the flavors, and cook the chicken.
  3. When chicken is no longer pink, add the diced tomatoes, juice from the remaining lemon, salt, and pepper. Add pasta and cheese to the pan, and cook, stirring just until heated through.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2004 by Grossman House
This dish was good, although it cooked fast and I had to add quite a bit more oil since... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2005 by JILLEBEAN00
The origional pasta puttanesca is supposed to be spicy. Use extra virgin olive oil, use REAL... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2003 by KATHALEE
This tastes like a dish from my favorite Mediterranean restaurant! The only change I made was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2003 by TROY2
I was hesitant at first - but this worked out really well - the only thing I would do... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2004 by MidMo Gal
My family thought the recipe was too dry. Flavor was good. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 20, 2007 by italwifey
I thoroughly agree with JILLEBEAN00 "The origional pasta puttanesca is supposed to be spicy.... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2005 by ELIZABETH101
IF you enjoy lemon and tartness go for it, I loves olives and capers and other such... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2004 by TORGEG
Easy to make, very tasty MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2004 by rookieswife
This was a new experience for my "meat and Potato" husband. He really liked it and even had a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2004 by ChristyK
Very easy to prepare. Served to the grandchildren (7-13) and they loved it. Please use the... MORE


 
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