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Charlotte's Penne a la Puttanesca Recipe

Charlotte's Penne a la Puttanesca

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (5)

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Average Rating:

Total Reviews: 5

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  • on October 15, 2011

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    I looked at a lot of puttanesca recipes & decided to make this one. It was great! I especially liked the tips for presentation; it can be hard to make a bowl of pasta look pretty. Hubby liked it too and I will definitely make again. To suit our taste, subbed parsley & oregano for basil and used less pasta. I think that tomatoes, especially canned, do require a bit of sugar or grated carrot to balance the acid.

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  • on June 18, 2008

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    I don't understand the sugar thing. I have never added sugar for any reason. It does not cut the acid. I believe it is a mith and ethnic ledgend as to its need.

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  • on March 05, 2008

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    Check out the picture of the Veal Saltimbocca, from the same episode, and you will see the beautiful Puttanesca dish -- the pictures got switched. The Puttanesca is excellent. I LOVE the anchovies, capers . . . Thanks, Emeril!

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  • on July 28, 2007

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    Is the picture displayed the right one for the recipe? The picture doesn't seem to match the ingredients listed for Penne a la Puttanesca...?

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  • on May 20, 2007

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    This was great. It was simple to make, a great combination of flavors and loved by all. The only thing I would do differently next time would be to omit the salt when cooking the pasta. The anchovies, olives and capers are all salty and the dish was a bit too salty (and I didn't add any extra.

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