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Reviewed: Sep. 20, 2007

I thoroughly agree with JILLEBEAN00 "The origional pasta puttanesca is supposed to be spicy. Use extra virgin olive oil, use REAL anchovies,and crushed red pepper. No flour. No cheese. It is meant to be a more liquidy dish to be mopped up with fresh crusty bread.Also, there should not be any chicken in this dish, and less capers and olives. And canned tomatoes are definitely the way to go to get the right consistency.Thanks anyways though."

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Reviewer:

italwifey

	Cooking Level: Expert
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Reviewed: Oct. 17, 2005

IF you enjoy lemon and tartness go for it, I loves olives and capers and other such ingredients, but could not handle this. I really thought it would be better than it turned out. Sorry, but will not make this again.

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Reviewer:

ELIZABETH101

	Cooking Level: Expert Living In: Melbourne, Victoria, Australia
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Reviewed: Aug. 7, 2005

The origional pasta puttanesca is supposed to be spicy. Use extra virgin olive oil, use REAL anchovies,and crushed red pepper. No flour. No cheese. It is meant to be a more liquidy dish to be mopped up with fresh crusty bread.Also, there should not be any chicken in this dish, and less capers and olives. And canned tomatoes are definitely the way to go to get the right consistency.Thanks anyways though.

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Reviewer:

JILLEBEAN00

	Living In: Lethbridge, Alberta, Canada
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Reviewed: Dec. 10, 2004

Easy to make, very tasty

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Reviewer:

TORGEG


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Reviewed: Oct. 14, 2004

This was a new experience for my "meat and Potato" husband. He really liked it and even had a second helping. I have fixed it without the anchovy paste but, I would highly recommend USING it because it seems to completes the dish. I have used a can of diced tomatoes in this recipe and it adds some moisture if you like it less dry.

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Reviewer:

rookieswife


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Reviewed: Sep. 3, 2004

Very easy to prepare. Served to the grandchildren (7-13) and they loved it. Please use the anchovy paste. If you can't find paste, just make your own by mashing up a coupe of anchovy's, it makes the dish.

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Reviewer:

ChristyK


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Reviewed: Aug. 13, 2004

My family thought the recipe was too dry. Flavor was good.

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1 user found this review helpful

Reviewer:

MidMo Gal


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Reviewed: Jan. 14, 2004

This dish was good, although it cooked fast and I had to add quite a bit more oil since everything wanted to stick to the pan. I skipped the anchovy paste and this might just have been what was missing.

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Reviewer:

Grossman House


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Reviewed: Dec. 1, 2003

This tastes like a dish from my favorite Mediterranean restaurant! The only change I made was replacing fresh tomatoes with a can of diced tomatoes. My husband said,"You can make this again!"

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Reviewer:

KATHALEE


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Reviewed: Oct. 18, 2003

I was hesitant at first - but this worked out really well - the only thing I would do differently would be to check for good olives no pits, check your pasta and chicken quantities more accurately and make sure you do all of the tomatoes - but otherwise excellent - will do again.

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Reviewer:

TROY2


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