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    Home » Recipes » Main Dishes » Pasta

    Pasta Puttanesca

    Published by Melissa on February 22, 2011 | Updated June 10, 2022 | 31 Comments

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    Pasta-Puttanesca

    I’ve been wanting to make Pasta Puttanesca since I read about it in a book on my way to Blogher Food last year. In Belong to Me the heroine finds comfort in plates of Pasta Puttanesca. The book describes it as a sensual meal, a dish that whores would make to lure men into their bordellos.

    A quick internet search yields numerous explanations for the origins of this classic pasta dish, but whatever the origin, this spicy, quick and easy pasta is perfect comfort food. You can throw it together quickly with ingredients you probably already have in your pantry and it’s ready to eat as soon as the pasta is done cooking.

    I adapted Rachel Ray’s Pasta Puttanesca recipe from The Food Network. Since I’m allergic to fish I omitted the anchovy fillets. I liked her tip to buy olives from the bulk bins at the market because they’re cheaper than buying a jar.

    Besides be a terrific meal, it’s just fun to say – Pasta Puttanesca. Give this one a try with those leftover capers from the Chicken Piccata.

    Puttanesca-Sauce

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    Pasta Puttanesca

    Cook Time20 mins
    Total Time20 mins
    Course: Pasta
    Keyword: cooking, food, Pasta, recipe
    Servings: 4 -6 servings
    Author: Barbara Schieving
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    Ingredients

    • 1 pound spaghetti
    • 2 tablespoons extra-virgin olive oil
    • 6 cloves garlic minced
    • ½ teaspoon crushed red pepper flakes
    • 20 oil-cured black olives pitted and coarsely chopped
    • 3 tablespoons capers
    • 1 32-ounce can diced tomatoes in puree
    • 1 14.5-ounce can diced tomatoes, drained
    • black pepper to taste
    • 1 tablespoon dried parsley

    Instructions

    • Cook spaghetti according to package directions.
    • While pasta is cooking, heat a large skillet over medium heat and add oil, garlic, and crushed pepper. Saute mixture until garlic is tender, about 3 minutes. Add olives, capers, tomatoes, black pepper, and parsley.
    • Bring sauce to a boil, reduce heat, and simmer 8 to 10 minutes. When pasta is al dente, drain and add to sauce.

    More delicious, easy pasta recipes:

    Linguine in Lemon Cream Sauce Barbara Bakes
    Red Pepper, Garlic and Herb Ravioli Barbara Bakes
    Pasta with Chicken, Grilled Onions and Sun Dried Tomatoes Vino Luci
    Green Bean Pasta with Goat Cheese & Candied Walnuts Cheeky Kitchen

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Deborah

      April 08, 2011 at 8:30 pm

      I’ve always wanted to try this! It looks amazing!

      Reply
    2. Aggie

      March 24, 2011 at 7:45 pm

      one of my all time favorite pastas ever!!

      Reply
    3. Cookin' Canuck

      February 25, 2011 at 9:27 pm

      Pasta puttanesca is one of my favorite comfort dishes. Capers, olives – what’s not to like? Great recipe, Barbara!

      Reply
    4. Eliana

      February 25, 2011 at 8:29 pm

      This sauce looks to die for Barbara!

      Reply
    5. Joy

      February 24, 2011 at 8:28 pm

      I am lovig this recipe. It looks great.

      Reply
    6. Amanda

      February 24, 2011 at 6:01 pm

      Oh sounds delicious Barbara! I’m always looking for new pasta dishes, love experimenting with them 🙂

      Reply
    7. teresa

      February 24, 2011 at 12:46 pm

      the thought of that rich tomatoey sauce with pasta is making my mouth water! it looks and sounds just lovely!

      Reply
    8. Mimi

      February 24, 2011 at 11:26 am

      This is one of our favorite quickie dinners.
      Mimi

      Reply
    9. marla {family fresh cooking}

      February 24, 2011 at 9:49 am

      Puttanesca is my all time favorite pasta/everything sauce. Soooo much flavor. I do use the anchovies, but it is great even without. xo

      Reply
    10. Cakelaw

      February 24, 2011 at 5:57 am

      I love this pasta dish – I use Jamie Oliver’s recipe.

      Reply
    11. Blond Duck

      February 24, 2011 at 5:16 am

      I’ve always wanted to make it!

      Reply
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