Pasta Puttanesca

Pasta Puttanesca

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."
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Ingredients

35 m servings 866 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 866 kcal
  • 43%
  • Fat:
  • 29.6 g
  • 45%
  • Carbs:
  • 94.6g
  • 31%
  • Protein:
  • 55.7 g
  • 111%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1446 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 13
  1. 20 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 mo...

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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...

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 mo...

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 me...

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!"

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 wil...

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

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 accurate...

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 b...

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 ma...

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