Puttanesca Sauce

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I was searching for a recipe for puttanesca sauce like I had had many years ago at Market City Caffe in Old Town Pasadena. This recipe is delicious and even better! I had read previous reviews about cutting back to one 28 oz. can of tomatoes and had decided to not follow that advice. However, when I went to purchase the tomatoes, all the 28 oz cans were badly dented and I ended up with one 35 oz. can. After preparing this sauce, I have to disagree with cutting back on the tomatoes. I don't believe 56 oz of tomatoes is overkill and in fact, would balance the recipe. 35 oz. was not enough.

I try to follow a recipe to the "T" the first time I make it, (unless there are glaring errors and then add/subtract to it how I prefer the next time I make it. I wouldn't take away a thing from this recipe....it's simply delicious and I'll definitely use it again!

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AMAZING!!!I served this for two separate dinner parties and it was a major hit!!I did change a few things though. I added the green olives that were suggested earlier in addition to the black. I also added artichoke hearts and sauted prawns and scallops. In addition to that I do not like really chunky tomatoe sauce so when it was half way done I removed most of the add ins and blended the tomatoes.

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I've been making puttanesca from scratch for years without a recipe, but I decided a while ago to find a formal recipe to go off of for the sake of consistency. I really like this one as a core recipe to start from. I usually make it to use up tomatoes that have been sitting around, and supplement with canned tomatoes if I don't have enough fresh. I used anchovy fillets once, then decided a heavy tablespoon of anchovy paste was easier and I don't notice a difference in flavor. And I skip the tomato paste, since I don't want to open a can for such a small amount. A splash each of balsamic vinegar and white wine add a lovely flavor. One of my favorite things with this recipe (and puttanesca, in general is that I don't have to measure anything - it's very forgiving (but careful with those red pepper flakes. Top it with some shaved parm and you'd think you had ordered take out from a fancy Italian place

The best part? My toddler loves it. Devours every last bit.

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Just made this with my sister and we both loved it. Even my 4 year old daughter enjoyed it. Will be made again and again.

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I thought this was great! I took the offerred advice and halved the tomatoes and olives; it was perfect. I liked this recipe because it was simple, fast, and flavorful.

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I really like this recipe, but I'm surprised that no one else has commented on the huge amount of tomatos called for - TWO 28 ounce cans? I find most puttanesca recipes only called for one 28 ounce can, so that's what I did for this and it worked great. I cut the olives back to 1/2 cup, but used all the other measurements as they were and it was perfect for one pound of pasta. I felt that cooking it 15 minutes or so was plenty of time to reduce it to the proper thickness - maybe I'd have to do 40 minutes if I used all the tomatos called for.

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This sauce is out of this world good!!! I add green olives for extra flavor. The only other change I made was that I sauteed the anchovies in the oil with the onions and garlic till the anchovies dissolved. This is a quick and easy recipe that tastes even better the second day. I just can't get enough of this!

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Love Puttanesca - but here are some tips.
Don't use pitted olives, they get mushy. I know it takes more time but buy olives with pits. Coursely cut and pit the olives yourself. It's well worth it. The olives will be meaty instead of mushy.
Skip the anchiovies and tomato paste, and substitute anchiove paste to thicken and flavor the sauce. It comes in tubes and just about 3 inches out of the tube into the pan.
Don't over cook the sauce. Simmer for about twenty minutes.
Use a wide noodle like fettucini or papardelle.
Trust me.

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Really delicious! I especially liked the little bit of heat from the crushed red pepper. I will definitely be making this again!

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very nice, but I want a big "WOW". I used this incredible recipe as a base representation of what i was looking for,. I love Emeril, and always followed the show in Jersey. I think he Dumbed down this sauce, CMON!!! BAMM... more l peppercini's, red pepper, and add some artichoke hearts. Roast some Chickin thighs and sausage. I'm getting a little crazy...breath,breathe....