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Pasta Puttanesca

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."

Rating: This weblink has been rated 14 times with an average star rating of 3.4 Read Reviews (10)

Rate/Review | 1,372 people have saved this

What to Drink?

Wine Barbera
Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 823 | Total Fat: 26.7g | Cholesterol: 97mg

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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 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 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 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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