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Rigatoni alla Puttanesca e Arrabbiata

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."

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (2)

Rate/Review | 221 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
25 Min
Cook Time:
18 Min
Ready In:
43 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 499 | Total Fat: 17.7g | Cholesterol: 37mg

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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... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2009 by Jenn Stavert 
A very nice change from the ordinary, and a good use for feta (one I never would have thought... MORE

 
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