Pasta Puttanesca

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Great take on a classic pasta treatment. I like that this uses basil, oregano, parsley and RAW tomatoes. Sometimes we just prep the sauce, let it sit while the pasta cooks, toss it UNCOOKED with hot pasta and mangia OR, won't lie...we also like let the pasta/w/sauce cool to room temp. (sort of like a pasta salad and love it. In addition to cheese we sometimes like to pass the olio as well.

I personally prefer this with spaghettini as the pasta...and, despite having E-Z access to the finest imported pastas in the world I am now addicted to Barilla Plus pasta: a it seems to always have perfect al dente texture and b is very high-fiber (whole grains and more here and high-protein without tasting as earthy as whole wheat. And, no, I am not a product rep. I do find that because it has nice body it works especially well in this recipe.

Oh: use only dry pasta for this...puttanesca is not a fresh pasta sauce but I suppose if you use fresh pasta and love it, hey, that's great too.

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We tried this as a 1 pan & 1 pot meal on our camp stove and it worked great. Really tasty, and made a nice experience accompanied with a nice glass of red wine and a fantastic mountain view.

We used crushed packaged tomatoes instead of fresh and it was still tasty. Only complaint was that it made a bit more sauce than we needed for the pasta. You could either cut the recipe amounts back a little or add more pasta.

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Very good, felt like we should have been eating this in Italy somewhere. Didn't have any anchovies and it was still good.

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Loved it!! the anchovies do blend in nicely; though I dont' mind anchovies in general and it was light and spicy with the redpepper.

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This has been a regular recipe of mine a couple years now. Everyone who tries it loves it! Don't be afraid of the anchovies, they melt into the "sauce". I like to cook the basil in the tomatoes to infuse the flavor more. A real keeper!