Pasta Puttanesca

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We are big Pasta Lovers. I made this recipe and it was not only easy to make but delicious. My husband loved it.

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This is an amazingly tasty recipe with very little work. Capers really aren't my thing so after I tried it the first time, I omitted it. I credit this recipe for showing me that I do however like anchovies. My house is never without anchovy paste now. To control the carbs a bit I use lower carb pasta than wheat and I bump up the protien by adding either chicken breasts or shrimp. Thanks for this one!

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I added a little more olive oil and anchovies. I used fresh red chili peppers instead of dried ones, too. I no longer put parmesan since I think the classical type of puttanesca does not really have it. I also lessened the proportion of arugula. I consider this recipe one of my best collections! Thank you!

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I thought this tasted really good but the flavors were too strong for the rest of my family - even my husband who loves Spanish olives and capers. I am sadly giving this a pass.

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This recipe rocks! It is SO easy and healthy. I make this at least once a month, especially great for a lazy weekend meal. Pair with a salad or garlic bread -- YUMMY!! Thank you Ellie!

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Actually, the way I made this by doubling all the ingredients except the tomatoes and the pasta made this a 5 star dish. I HIGHLY recommend doing that if you want gourmet sauce without it being overpowering. I probably put in 3 -4 t. anchovy paste, 4 garlic cloves, 2 T. cold pressed extra virgin olive oil; 4 T capers; 1/3 cup Kalamata olives and I put in about 1/3 t. cayenne pepper at the end-- and should have used more (because if you cook hot pepper it aggravates your stomach but raw it is VERY healthful and even clears away plaque in your arteries. I used the cayenne instead of red pepper flakes. I also didn't add the arugula until the end and put in more than the recipe called for. I can see, as one other poster mentioned, it would have been very bland if I'd not made these changes. So my rating is based on how it would have tasted had I not kicked it up several notches.

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This is a tasty and healthy dish! Used extra capers & arugula per another reviewer. Only my husband and I liked it. My teenage kids did not like it. You definitely do not even taste the anchovies. Easy to make too.

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This has been my favorite pasta dish sense first viewing it back in 2005. My son and daughter love it, didn't make enough for leftovers the first time so I now make a big pot of it. Yummmmmm
For those that think they don't like anchovies, you must try using them, they add such a nice element to so many recipes, and they don't taste fishy at all.
Thank you Ellie for all the delicious and healthy recipes you share with us.

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I doubled the olives, capers, parsley.....my guest were really impressed. I love Ellie.

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If you are making a pound of pasta then you will need to increase the recipe to 3 cans of 'no salt' diced tomatoes and double the olives and capers. This sauce is delicious you just need to increase the main ingredients. I will be making this meal often...my husband and 19 month old loved it..as did I.