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Rigatoni alla Puttanesca e Arrabbiata

SUBMITTED BY: Kelly

"A combination of Puttanesca and Arrabbiata sauces, plus a few added ingredients, this dish makes a great main course. It's also fun to experiment with this recipe. I used rigatoni, but any pasta would work well."
PREP TIME  25 Min
COOK TIME  18 Min
READY IN  43 Min
SERVINGS & SCALING
Original recipe yield: 2 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 3 slices bacon
  • 1 teaspoon olive oil
  • 1 teaspoon garlic, minced
  • 1 pinch red pepper flakes, or to taste
  • 3 tomatoes - peeled, seeded and chopped
  • 5 artichoke hearts, drained and chopped
  • 1/4 cup chopped kalamata olives
  • 1 tablespoon capers, rinsed and drained
  • salt and pepper to taste
  • 2 cups uncooked rigatoni pasta
  • 2 ounces crumbled feta cheese, for topping
  • 1/4 cup chopped fresh flat-leaf parsley, for garnish

DIRECTIONS

  1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, and crumble into large pieces.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add the rigatoni pasta and cook until al dente, about 13 minutes. Drain, and place pasta into a large bowl.
  3. Place olive oil in another skillet, and heat over medium-high heat. Stir in the garlic, and cook until fragrant, about 1 minute. Mix in the bacon, red pepper flakes, tomatoes, artichokes, olives, and capers. Cook and stir until heated through, about 5 minutes. Season to taste with salt and pepper.
  4. Add bacon-vegetable mixture to pasta, and toss until evenly mixed. Divide between two serving plates. Sprinkle with feta cheese, and garnish with parsley. Serve immediately.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2008 by COLAC
We loved this recipe! I usually make the traditional puttanesca, with anchovies, but the arrabbiata style gave it a unique twist. Since it is winter, and fresh tomatoes are virtually flavorless, I used two 14.5 oz cans of diced garlic flavored tomatoes, drained, instead. I also used herbed feta for the topping because that's what I had in the fridge. I didn't add any extra salt, since the olives, capers and cheese are already high in sodium. I also cooked an extra cup of rigatoni and the recipe served three adults as a main course. My "purist" Italian husband had a philosophical issue with using feta instead of a traditional Italian cheese, but it is excellent as written and I will definitely make it again.

2 users found this review helpful


 
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Recipe Submitter:

Kelly
Cooking Level: Expert
Living In: Portland, Oregon, USA
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NUTRITION INFORMATION

Servings Per Recipe: 2

Amount Per Serving

Calories: 577

  • Total Fat: 25.1g
  • Cholesterol: 37mg
  • Sodium: 1553mg
  • Total Carbs: 70g
  •     Dietary Fiber: 6.5g
  • Protein: 21.6g

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