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Pasta Puttanesca Recipe

Pasta Puttanesca

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on September 11, 2008

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    I thought this was delicious and easy. It was a great way to use some of the random things in my pantry. I decided to leave the clam juice out and it still tasted wonderful.

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  • on July 22, 2007

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    This was extaordianary hit at a dinner party. So much so I was requested to bring the next week to a wine tasting weekend. It certaily was not hard to make, especially the second time. I did use red pepper flakes instead of chili paste and threw in some fresh basil leaves a the end.

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  • on April 07, 2007

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    The capers/olives brings a distinct change from my standard marinara...I love the old, but it's nice for a change.

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  • on March 27, 2006

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    we thought this was delicious

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  • on March 01, 2006

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    I'm surprised by the reviews. This is the first one I've written, to defend this recipe. I liked the flavor and found it pretty simple to make.

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  • on January 06, 2006

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    The flavor was missing something and as the last reviewer said, it is too complicated for a simple country Italian dish. The recipe my grandmother handed down to us is the best....simple but delicious.

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  • on December 22, 2005

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    Michael's recipe makes much ado about nothing. I have a much simpler puttanesca recipe which would probably blow him away. That's the whole Italian food mentality: simplicity, Michael, simplicity.

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