Recipe by 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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1 (12 ounce) package
dried penne pasta
1 1/2 pounds
skinless, boneless chicken breast halves - cubed
salt and pepper to taste
kalamata olives, pitted and chopped
roma (plum) tomatoes, diced
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.
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.
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."
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 will not make this again.
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 accurately and make sure you do all of the tomatoes - but otherwise excellent - will do again.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 266
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