Penne Puttanesca
Show: Molto Mario
Episode: Hard Pasta
Rate This RecipeRead users' reviews (16)
- Recipe categories: Vegetables, Olive, Meat, Zucchini, Tomato,
- recipe
- ratings & reviews(16)
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Average Rating:
Total Reviews: 16
Showing 1-10 of 16
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By Litedp
New York, NY
on January 04, 2012
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I really like this dish as a light, bright summer dinner. Very easy: you can make it for any weekday dinner.
By maryzink_12270690
Lancaster, 78
on November 05, 2009
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I love this recipe. It is so easy to make and is a big hit with all my family (including 7 and 10 year old kids. I took it to a pot luck and got 7 requests for the recipe. Thank you Mario for a fresh, delicious take on a classic recipe.
By nittko_2436403
philadelphia, PA
on September 29, 2009
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The entire dish was inedible because of the wording. Now that I read the comments after the fact it seems everyone else read it the same way. It was especially annoying since I didn't have the ingredients to make the entire dish twice. Makes me not want to trust recipes on this site. I can't afford it!
By LaurelinEly
Ely, NV
on August 10, 2009
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The 2 tablespoons salt called for is to be added to the pasta water. Salt the veggie, tomato mixture to taste.
By khickman_11974875
Pine Bluff, 42
on July 08, 2009
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I used Kosher salt in this recipe according to directions and it was really salty I will cut back on the amount I use in the future. Other than that I enjoyed the flavors very much this would be an excellent dish to serve as a light summertime meal.
By ncanepa1_11317566
Carmichael, CA
on November 11, 2008
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You cannot substitute regular salt for sea salt or kosher salt. They are not interchangeable. I prepared this recipe as directed and it is fabulous.
Always read the recipe a few times and understand the ingredients.
By bobajohn_4186781
Santa Fe, NM
on August 06, 2008
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This is a delicious, easy pasta recipe for Summer, but it is way too salty. Two teaspoons, not two tablespoons, is more than enough. Perhaps even one teaspoon would do. However, it's still a great, simple, tasty recipe.
By jfiv_10362685
Temecula, CA
on May 25, 2008
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Just made this today and its a great pasta dish. Its a tad bit on the oily side, so next time I will just use 1/4 cup of oil. Also, Im not sure why that much salt is called for. Salt and pepper should always be to taste. For me, about a teaspoon was good enough. I also used peeled tomatoes, along with the basil the taste is fantastic.
By creative_10128614
on March 31, 2008
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I really like this vegetarian twist on a classic. I dehydrate some of the ingredients so I can take it on our week-long wilderness trips.
By anniejt12_7178319
Fort Worth, TX
on November 26, 2007
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For the second time, my husband and I are going on a vegan diet. My problem before was finding any really great recipes without having to buy crazy ingredients, spending a fortune in the process. This was so great, I think I could eat it every day. I substituted the pasta with spaghetti squash (puncture and bake at 375 for about an hour and it was excellent! God bless you, Mario! You've given me hope that our diet can be a success this time because you've proven that good vegan-friendly recipes DO exist!!!