Pam's Pasta Puttanesca Recipe - Allrecipes.com
Pam's Pasta Puttanesca Recipe
  • READY IN 20 mins

Pam's Pasta Puttanesca

Recipe by  

"This robust spicy tomato sauce is ready in the same amount of time it takes to cook the spaghetti!"

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Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile place oil, onion, garlic, pepper flakes, and anchovies in a large skillet. Turn heat to medium-high and cook until onions are softened and garlic starts to turn golden, 3 to 4 minutes. Add tomatoes, capers, and olives, bring to a simmer, reduce heat to low, and cook to blend flavors, about 10 minutes. Pour about 2/3 of the sauce over pasta; toss to coat. Transfer a portion of pasta to each plate, topping each with a little more sauce.
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Footnotes

  • This recipe is based on Puttanesca I submitted by Barb Roose.
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Reviews More Reviews

Apr 13, 2006

Love the taste of anchovies in here- it's very tasty and light in the same time. I would make this dish to my social gatherings.

 
May 29, 2006

The kalamata olives seemed to overwhelm the dish. If you like that flavor, then you will love this. Perhaps cutting down on the olives would help for my taste.

 

6 Ratings

Apr 13, 2006

Such a delicious sauce, and not too spicy for my family. This goes into my recipe box!

 
Apr 13, 2006

Not the best taste for Puttanesca. I didn't like the kalamata olives and anchovy fillets in the pasta.

 
Apr 13, 2006

This was fair. It had good flavor, but not enough to set it apart from any other spaghetti.

 

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Nutrition

  • Calories
  • 410 kcal
  • 21%
  • Carbohydrates
  • 56.1 g
  • 18%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 16.6 g
  • 25%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 876 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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