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Pasta Puttanesca Recipe

Pasta Puttanesca

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (151)

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Average Rating:

Total Reviews: 151

Showing 51-60 of 151

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  • on October 26, 2010

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    Easy to make, satisfying flavors, and healthy to boot -- thank you, Ellie, for the wonderful recipe!!! ~ Brian :

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  • on October 06, 2010

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    Amazing healthy recipe for a quick and easy dinner! Great for leftovers and it can be eaten hot or cold! I love olives so I added way more than the recipe calls for!

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  • on August 27, 2010

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    I have made this dish exactly as listed here and my husband raves about it. He especially loves the sauce over baked fish instead of over pasta. Now, I saw an episode on the Cooking Channel (David Rocco and he made a Puttanesca using walnuts. I tried it using Ellie's recipe and found it to be fabulous as well. Not sure what it does to the "calorie or the fat content" but I don't really care about that as nuts are a great source of protien and fiber....if you want to try it I used 10 walnuts that I cracked and peeled and rough chopped. I added them after I sauteed the garlic and anchovie fillets that I mashed. I also used spinach instead of arrugala and increased the red pepper flakes. Every plate was clean enough that I didn't have to rinse before putting in the diswasher and all faces were smiling at my table...try it!!!!

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  • on June 25, 2010

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    I liked this recipe and had never tried pasta puttanesca before. I will change a few things in the recipe and make it to my own liking. All in all, worth trying!

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  • on June 11, 2010

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    I liked this recipe. It is a healthy mid week dinner and the anchovy paste makes for a deeper flavor . This was the first time I had cooked with anchovy paste. I will use it again. I also like the overall effect that it gave to the dish.

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  • on June 11, 2010

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    This is one of my favorite pasta recipes ever! The anchovy paste just makes it perfect! My husband dislikes seafood and loved this, I didn't tell him about the anchovy paste til afterwards. I have made this twice now, I put more olives in the second time.

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  • on May 07, 2010

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    I love this recipe - I tried it once a while back and it has become a staple dinner in our house ever since. I double the recipe so that i don't waste the remaining pasta and then we have leftovers for lunches!

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  • on March 01, 2010

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    This recipe was super easy, light and delicious. I read the other reviews about there not being enough sauce so instead of draining the pasta and then adding it to the sauce I transferred the pasta with tongs straight from the water to sauce. This added some of the starchy pasta water which gave the sauce a nice consistency and flavor. This recipe is a keeper!

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  • on February 24, 2010

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    I wouldn't say it was wonderful or anything but a nice pasta dish. The parsley was the strongest flavor and I barely tasted the olives, capers and anchovies. I used double the tomatoes though because I read the other reviews and saw that it appeared to be a little light on the sauce. Hopefully its more flavorful tomorrow.

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  • on January 24, 2010

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    I have made this dish twice already. It is very easy to make and so indulging! Never omit the anchovy paste or the capers! They really give the dish amazing flavor to the sauce. I added some rotisserie chicken to give it some meat and it was the perfect meal!

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Nutrition Facts

Nutritional analysis
per serving
 
Calories:
283
 
Total fat:
6 grams
 
Saturated fat:
2 grams
 
Protein:
12 grams
 
Carbohydrates:
47 grams
 
Fiber:
8 grams
 
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