Pasta Puttanesca
Yield:
2 1/2 to 3 cups or 4 to 6 servings
Level:
Intermediate
Yield:
2 1/2 to 3 cups or 4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Smash out the anchovy fillet with the flat side of the knife. After the capers are rinsed, mash those with flat of knife as well.

Whisk the marinara and clam juice together in large sauce pot, season with fresh black pepper, to taste. Add the anchovies, capers, and chili paste, and stir. Add the tomatoes to sauce with the olives. Add parsley, oregano, vinegar, and olive oil. Bring to boil. Check and adjust the seasoning.

Just before serving, warm the sauce and toss in a pan with some hot pasta. Top with grated pecorino. Add some pasta water, if desired, to thin out the sauce. The sauce is also terrific over grilled fish or on a bruschetta.

(c) 2002 NapaStyle Inc. All rights reserved.

IDEAS YOU'LL LOVE

Pasta Puttanesca

Recipe courtesy of Ree Drummond

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Pasta e Fagioli

Recipe courtesy of Valerie Bertinelli

Shrimp Scampi and Pasta with Herb Breadcrumbs

Recipe courtesy of Valerie Bertinelli

Chicken Mozzarella Pasta

Recipe courtesy of Ree Drummond

Pasta Bolognese

Recipe courtesy of Bobby Flay

Pasta e Fagioli (Beans and Pasta Soup)

Recipe courtesy of David Rosengarten

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Fresh Pasta Dough

Recipe courtesy of Kelsey Nixon

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking