Pasta Puttanesca
Show: Healthy Appetite with Ellie Krieger
Episode: In the Comfort
Rate This RecipeRead users' reviews (153)
- Recipe categories: Arugula, Olive, Cheese, Anchovy, Tomato,
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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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Average Rating:
Total Reviews: 153
Showing 71-80 of 153
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By corrysue214_6055034
phenix city, AL
on December 04, 2008
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The combination of flavors is wonderful--don't substitute if you can help it. Can't wait to eat the leftovers tomorrow for lunch!
By lovable_blossom...
Toronto, ON
on November 30, 2008
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As other reviewers have suggested, this pasta isn't saucy enough with the suggested amount of tomatoes. I used chopped spinach in place of the arugula and used canned whole San Manzo tomatoes which I crush myself because I think they have a better flavor. Will make again.
By phildleove_11356730
orange, CA
on November 19, 2008
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This was excellent. It varies little from my own recipe for Putenesca. I find arugula to be a bit bitter for my taste, so I substituted spinach for it. I also used a milder salad olive. Because the anchovies and other ingredients are very salty, It?s important as she states to use low sodium tomatoes.
By lasmith7_11183137
San Rafael , CA
on October 09, 2008
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I made this Pasta Puttanesca for our dinner this evening, and both my husband and I raved about how good it was! This was very easy to make, but did take more than the 5 minute prep time, as there was a significant amount of chopping involved. I would make this for company, as it looks nice on the plate, as well as it is very tasty. Also pretty healthy, not too much fat. Was excellent served with a nice green salad, warm french bread, and a full bodied red wine. I will make this again soon!
By hmjeremy_5765027
holladay, UT
on September 02, 2008
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I crave this recipe and sometimes make it for lunch!!
Not being a fan of briny olives, i use black olives and throw in some marinated artichoke hearts (slice them up a bit to balance the flavor. My whole family love this recipe!!
By gods_serenity_a...
South Elgin, IL
on August 12, 2008
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Not a bad pasta dish at all! I would definitely make this again.
I didn't add as many capers, skipped on the fish paste, and decided to use angel hair pasta instead, which made the meal a lot better.
By lmerring
NJ
on July 28, 2008
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This recipe is outstanding. So easy, so 'fresh'. The kids and husband loved it. Don't change a thing -- it's awesome exactly as is.
By pspatty302_9428693
erie, PA
on July 01, 2008
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The parsley, capers and olives were way to overpowering. My husband, who likes just about everything asked me not to make it again.
By Lesley517
Wales, WI
on March 16, 2008
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My family really enjoyed this recipe. I also added a little tomato sauce as we prefer a sauce that sticks a little better on the noodles. Next time I make, I will substitute the arugula with baby spinach as arugula can be bitter and we could taste it a little too much in the dish.
By Chef #1458497
Darien, IL
on February 22, 2008
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This dish is so delicious and easy to make! Even for a none cook like myself. We were worried that the anchoive paste would be too dominant, but you can't single it out. This dish is a must for all pasta lovers.