Pasta Puttanesca

This sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos. I like it because[ it's spicy, fast and easy (no disrespect to the ladies).]

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • 4 to 6 cloves garlic, chopped
  • 1 tin flat anchovy fillets, drained
  • 1 /2 teaspoon crushed red pepper flakes
  • 20 oil-cured black olives, cracked away from pit and coarsely chopped
  • 3 tablespoons capers
  • 1 (32-ounce) can chunky style crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, drained
  • A few grinds black pepper
  • 1/4 cup (a couple of handfuls) flat leaf parsley, chopped
  • 1 pound spaghetti, cooked to al dente (with a bite)
  • Crusty bread, for mopping
  • Grated Parmigiano Reggiano or Romano, for passing, optional
  • Bitter Greens Salad:
  • 4 cups (about 2 bundles) arugula leaves, coarsely chopped
  • 1 1/2 cups (about 1 bundle) watercress leaves, coarsely chopped
  • 1 head Radicchio lettuce, coarsely chopped
  • 1 large lemon
  • Extra-virgin olive oil, to coat, 2 to 3 tablespoons
  • Coarse salt and black pepper
  • Oil cured black olives, for garnish, optional
Directions
Watch how to make this recipe

Serving suggestions: a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper, recipe follows

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.

Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar. The unit price is always much less per pound and you can get just what you need for each recipe.

Bitter Greens Salad:

Combine greens in a salad bowl. Squeeze the juice of 1 lemon over the bowl. Drizzle salad liberally with extra virgin olive oil. Toss salad and season salad with salt and pepper. Arrange salad on plates. Garnish plates with black olives, if using.


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4.5 145
Very easy and delicious! This is a great take on a tomato pasta sauce that brings the umami with anchovies and the salty acid edge from the olives and capers with a little kick from the red pepper. A great combination. We added some leftover grilled shrimp and pan-fried scallops at the last minute to make it 'di Mare'. I will be making this again and using it as a base to build from! item not reviewed by moderator and published
Norman Bruce, my friend your half right. And Rachael Ray is partially right too !!..Puttanesca was first made in Napoli. The story of the Prostitutes is probable a fable, but so is your story. Puttanesca is made as follows.....in Pot add Virgin Olive oil, chopped onions, chopped garlic and cook till soft and flavorful, add squeezed Italian whole Tomato from Italia ( Don't have to be San Marzano save your money) and simmer for 15 to 20 minutes, add Kalamata olives and capers add the cooked pasta to sauce and plate...Add fresh chopped parley and Parmigiano (if you want) and enjoy..There's your Ho pasta....Buon Appetito, Norman.. And don't forget a nice bottle of "Rosso" wine ( It's Chianti, but it's not from the region of Tuscany..it's a D.O,C thing in Italia....Again, save your money). Ciao, Chef Saverio. Read more at: http://www.foodnetwork.com/recipes/rachael-ray/pasta-puttanesca-recipe.html#sni-reviews?oc=linkback item not reviewed by moderator and published
Amazing! I have been making this for years. As a matter-of-fact I had never even heard of puttanesca sauce until I tried this recipe. I have seen it in restaurants since I have been making it but I would never order it, afraid I would "ruin" what I thought puttanesca sauce was supposed to be. However, this past weekend I was at a pretty well known and highly rated Italian restaurant and I thought why not, I'll try the puttanesca. I have to say, mine (aka Rachel's) is better! I use Kalamata olives instead of black. I also use penne pasta and add about a pound of shrimp. People complaining of too much tomato? What? This is delicious! item not reviewed by moderator and published
That is not true that the "ladies of the night" would put the pasta in the windows to attract men into their bordellos. It was first made by a chef (Annarita Cuomoin) in a restaurant in southern Italy, when he had late night hungry guests. They insisted that he cook for them by saying "Facci una puttanata qualsiasi (Make any kind of garbage)." puttanata means something worthless. He later included this item on his menu as spaghetti alla puttanesca. item not reviewed by moderator and published
An anchovy tin in the pantry has been staring at me for weeks and tonight I finally agreed to use it! Made a few changes: used only 3 cloves of garlic as that is all I had on hand (luckily they were big, juicy, flavorful locally grown ones) used 2-14.5 oz. cans of Kirkland (Costco brand) cans of organic diced tomatoes, doubled up on the olives using an antipasto mix (also purchased from Costco in the refrigerated section) didn't have any parsley on hand so I used a few fresh basil leaves instead. Also, I didn't use any black pepper--I forgot. EXCELLENT! I think it is important to note that sauce needs to cook a while so that ALL the flavors meld. Tasting too early does not give a true representation of what this becomes after 10 or so minutes. Also, always salt your pasta water regardless of how salty your sauce is. I'm Italian and while I do respect the "rules" of cooking and eating...if you want cheese, add the cheese. But do try this dish without cheese first, you just may love it! item not reviewed by moderator and published
I've been making this recipe for years, and it's delicious. I usually add a wee bit more garlic and olives but not much. I suspect anyone saying this was bland forgot to add salt and pepper or didn't use enough. (a common error for home cooks). This is a flavorful and delicious dish. Try it you'll love it. item not reviewed by moderator and published
REALLY good. I followed the recipe to the letter and found it to be perfect. My guests loved it! I don't understand how there can be too much tomato as another reviewer stated. It's a tomato sauceā€¦. item not reviewed by moderator and published
Too much tomato! Other flavors got lost except for the crushed red pepper. (I'm posting this because my other review somehow got lost). I agree with the previous reviewer. item not reviewed by moderator and published
Ugggh. Cut the tomato by at least a third, if not a half, and you have a much better dish. Typically American fear of being able to see even the tiniest bit of pasta above the surface of the sauce. Otherwise, Rachel's corporate development team has the recipe right. item not reviewed by moderator and published
I love anchovies and I love olives......but I really don't like them together in this recipe The taste was just not good. I threw it out. item not reviewed by moderator and published
Yumo! I added a dash of balsamic vinegar, a teaspoon of sugar, and a few shakes of Italian seasoning after tasting the original mixing. Turned out great! I found 1 lb of pasta to be way too much... I ended up using about 3/4 lb. I froze the leftovers and they reheated nicely. I actually preferred the leftovers as the flavors had a chance to melt. On a side note, if you are not a fan of anchovies, they are not noticeable in the final product. However, when sauteing the anchovies and garlic... your house will smell like just that. If you don't like the smell, I suggest cooking on a nice day when you can open the windows. Anchovies are very fragrant. item not reviewed by moderator and published
I love this recipe. I spice it up a bit more with the crushed red pepper and add a half a pound of calamari for the last 2 minutes to add a bit more protein. Makes for a great combination! item not reviewed by moderator and published
Love this recipe, even the kids love it. When Rachael did this on her show she roasted Roma tomatoes. It really adds another dimension to this terrific dish. Just cut the tomatoes in half drizzle with Olive Oil, put in 275 degree oven, turn over after 30 min. & roast another 30 min. item not reviewed by moderator and published
Totally delicious, easy and quick! Enough said. item not reviewed by moderator and published
Very easy and very delicious. So good ,and easy to increase the amount if you need to feed even more people. I used two 28 oz cans of tomatoes because that is what I had. Do tomatoes even come in 32oz? I drained one can and part of the second and kept the liquid to add back if needed.Then I used about 1 1/2 pounds of pasta. All other ingredients can be altered according to your taste. I think this is a very easy and flexible recipe that is delicious! item not reviewed by moderator and published
Been making this for years! Such a great quick recipe. Trying to keep it low carb so we are using low carb pasta. item not reviewed by moderator and published
Marvelous recipe. Always good to find a different pasta based dish. One small issue: it has been suggested by an Italian girlfriend that the recipe was so named because it was so quick to prepare . . . leaving more time for amateurs and professionals alike to engage in amorous activities! item not reviewed by moderator and published
This recipe has become my "go to" recipe for a fast and easy meal with gourmet quality. I always keep these ingredients in my pantry. I came home late one night with my friends after a late show and used this recipe to put out huge amount of food quickly. It took longer to cook the pasta "al dente" then make the sauce. My group inhaled the pasta and sauce and sopped up every last bit with bread. I had rave reviews! My only regret was there was no left overs for me! Thanks Rachell, I'm keeping this recipe forever. item not reviewed by moderator and published
I used this sauce for leftover gnocchi. OMG! I used a mixture of my garden herbs including parsley. Will make again. item not reviewed by moderator and published
I made this recipeto night and it was delicious. I'm a big fan of Rachael Ray and I would not change a thing. item not reviewed by moderator and published
My first experience with a puttanesca sauce. I used quinoa instead of pasta and I substituted half of the black olives with green and used about the half the olive oil. It was super flavorful and actually pretty light (calorie wise for a mostly can/jar based meal. It turned out to be about 350 calories per serving which is fantastic. I'll be making this all the time. item not reviewed by moderator and published
I think this recipe is very good, but I have made it both times without olives due to my husbands hatred of them. I love the suggestion below of adding some fresh basil on top. It add some freshness to this otherwise jar and can heavy dish. item not reviewed by moderator and published
We both loved it. A new way to use tuna and pasta ! item not reviewed by moderator and published
I really liked this recipe. We just had it for dinner and my whole family enjoyed it. This is the first time I have ever used anchovies and capers, they were surprisingly good. This was easy to make and I will be making it again. I could not find the cured olives so I used kalamata instead and it was still wonderful. item not reviewed by moderator and published
Loved this recipe. I make my own pasta sauce and am always looking for ways to use it in different recipes. I sauteed the garlic, anchovies and pepper, then added my sauce, capers, olives, etc and Voila - a perfect 30 minute meal. Wonderful with some freshly grated Parmaggiano Reggiano and store bought foccocia. item not reviewed by moderator and published
I made this last night, and it was awesome! I was a little wary of putting in the whole tin of anchovies, since I know they can be strong. I went for it and no regrets! My husband praised it right away before I could ask him if he liked it. Definitely will make again. item not reviewed by moderator and published
Yummo! Easy and delicious. I'll definitely make this again. item not reviewed by moderator and published
I love this recipe. The briny taste of the capers, the meaty texture of the olives and the perfect saltiness of the anchovies makes this one of the best pasta dishes I have ever made. THANK YOU RACHEL!!!! My nephew just moved in with us to attend a college in our area. He came downstairs and asked me what I was cooking because it smelled so good. I handed him the recipe and he read it and laughed. Then he asked me to blink the hallway lights when it was finished. When it was done, we ate dinner. He loved it!!!! I am so happy that I was able to make something so simple and hearty and kind of break the ice with my nephew. THANK YOU RACHEL! Your humor, your charm and your way of explaining food makes cooking good food so achievable. I feel that anything you can make I can make. Your recipes are so basic and simple yet so delicious!!!! item not reviewed by moderator and published
This is a real "WOW" meal, and it comes together fast. It's so jam-packed with intense flavors. I don't know how anyone could call this bland. I gave the anchovies a chance to melt into the EVOO before adding the garlic, because I didn't want the garlic (6 fat cloves to burn. I didn't have oil cured olives, so I used calamata. I also topped it with some fresh basil. All in all, it was a great dish that I will make again. item not reviewed by moderator and published
Wow. So incredibly tasty. DELICIOUS!!! item not reviewed by moderator and published
Awesome! I served it with fresh linguini and pan fried wild caught cod. This was so easy and delicious! Definitely a keeper. It's easy, but impressive. item not reviewed by moderator and published
LOVE IT! So healthy and easy to make! item not reviewed by moderator and published
I loved it,it was simple to make and tasted amazing.I didn't have capers but it still tasted amazing. item not reviewed by moderator and published
I was soooooooooo disappointed. I dunno if Rachel has her assistants write these "glowing" reviews or not, but this dis was NOT worth all those stars. I followed instructions to a "tee" but it was bland, lacked depth and flavor. I have a HUGE bowl left in the fridge, perhaps it'll get better after sitting overnight, but again I was less than impressed. item not reviewed by moderator and published
I think this dish is yummy, I used whole wheat pasta sometimes too and it's just as good. I think next time I would use more olives since I LOVE olives. item not reviewed by moderator and published
I chose this recipe for a family dinner. I usually whip up a simple vodka sauce for company but two people have cholesterol issues. I never thought my family would embrace this recipe. I thought maybe half would like it/half would hate it. EVERYBODY loved it!! I got rave reviews from the real cooks in the family - that was new for me. I wasn't careful about measuring when I doubled and it was still excellent. This will be a staple in my house now. item not reviewed by moderator and published
I have been making this dish since I first saw it on Rachel's show years ago. I absolutely love it. I have added some shrimp at the end and cooked until just pink and it is a delicious addition. A staple in my house. item not reviewed by moderator and published
Easy and delicious. Perfect. will definitely become a regular on my table. item not reviewed by moderator and published
Thanks Rach...fabulous, easy to make and delicious...Since my children are 1/2 sicilian I really wanted to make this receipe...So glad I did...It is now my main sause that I will make all of the time... item not reviewed by moderator and published
I first had this recipe in 2004 in Italy. It is a lunchtime favorite,,, robust in flavor but not heavy, served with white wine on an autumn afternoon. This in the perfect way to spend a day shopping for hand painted porcelain table tops and leather jackets. Any red meat added would be to heavy. The anchovy adds a delicate flavor. I serve this often at committee lunches and bridge parties. Enjoy! Thank you RR. item not reviewed by moderator and published
My husband loved this recipe. Will make it again. I used whole wheat thin spaghetti, Fire Roasted Tomatoes and Kalamata olives. I also put a larger helping of the Pepper Flakes. It was wonderful!!!! item not reviewed by moderator and published
Ok, folks, I gave her 5 stars because of the effort and the good will in writing down the recipe, but the real 'Puttanesca' is made like this. Doses for 4 people : 2 tbl spoon of extra-virgin oil. 1 clove of garlic (peeled, cut in half and free from the inner core) 1 small red hot chilli pepper (use the dry kind when out of season) 3 tablespoon chopped capers (use the salty type not the vinegar) 3 tablespoon chopped olives (use the 'taggiasca' olives cured in brine) 2 anchovy fillets (must be the salted kind, oil anchovies taste and smell aful) 3 to 4 cups of tomato sauce (I will give you the real italian recipe if you care) Some finely chopped parsley (do not throw out the stems) Directions: Get a skillet or a pan large enough to contain everything and sautee the pasta at the end. Put the oil, the garlic, the parsley stems and the pepper cleaned from the seeds (everything must be cold) in the pan at a very moderate temperature while the water for the pasta is heating up. After the garlic and the stems have released their essential oils, throw them away and bring up the oil temperature a little. Drop in the capers and the olives and let them fry for a couple of minutes. Lower the temperature again and add the anchovies (they just have to melt .. not cook). Last add the tomato sauce and let everything buble for one minute. We cannot use canned tomatoes because they are raw and if we use them in our recipe they will get everything waterish and ruin all the flavors. When pasta is ready, drain it (don't you dare to rinse pasta. In Italy that would mean instant divorce) and drop it in the pan, keep tossing it to mix it nicely with the sauce. Before serving, add some chopped parsley and stay away from parmesan cheese that, in this recipe, is banned. Add a dash of extra-virgin olive oil in each dish and enjoy. item not reviewed by moderator and published
So this is what lady's of the night put in their windows to invite men into their bordellos? I see why its so tempting. This is delicious. I used anchovy paste instead of worrying about melting the anchovy fillets into the oil. I also added ground sausage. My husband and I were sad when our plates were empty... item not reviewed by moderator and published
Most here are saying that fish and cheese don't go together. Anyone here ever eat Cesar Salad? the dressing is made with anchovies and the salad has parmesan. What about bagels with lox and cream cheese? This dish is wonderful and easy. If it is too salty, don't salt the pasta. I'm a Texas girl so I increased the red pepper flakes to 1 tsp because I grew up on the stuff and knew from experience that it wouldn't be spicy enough. Love the low fat also. This has become my husbands favorite. Thanks for this version Rachael! item not reviewed by moderator and published
Good enough for company and a great bottle of wine. item not reviewed by moderator and published
I've made this sauce many, many times. It is by FAR, THE BEST puttanesca sauce EVER - and I've had it in many authentic Italian restaurants. They don't even come close to this recipe. The only thing I change is I use 2 tins of flat anchovies instead of 1 and I use 30 oil-bured black olives instead of 20. I use the called-for amount of tomatoes and they work out just fine, flavor is very good. item not reviewed by moderator and published
This recipe rocks. It has become a Friday night staple in our house! item not reviewed by moderator and published
This comment is for Tara in Hollowell, ME. This was a great recipe! The only thing that wasn't fresh were the tomatoes. If you are making this dish this time of the year, you don't want to use fresh. They are orange/red and don't have much flavor! Take it from a Jersey girl., (we have the best tomatoes) use Cento Chef's cuts, they are just as good as fresh!!!! item not reviewed by moderator and published
Not a fresh puttanesca! My husband is not picky and he refused to eat it and he loves puttanesca! Should have made with fresh tomatoes vs canned:( Not impressed!! item not reviewed by moderator and published
Perfect pasta. none of my family eats sardines - 'till now. They really do "melt" into an innocent looking paste while the garlic browns. House smelled wonderful and the entire family loved this dish. Thanks item not reviewed by moderator and published
But I used this as a lenten dish so I did not add the cheese. Good stuff though. item not reviewed by moderator and published
Thank you once again, for the best Sunday dinner recipe EVER. My Mom and I are alone as all our "men" have gone fishing. Their loss!! This is so very easy - as noted, just be sure to have all ingredients prepped before starting the anchovy saute - it goes SO fast. But tastes like you've been working at it ALL day. I plan to share with my daughter and son-in-law. He's a spicy pasta lover and this fits anyones budget. Rachel, thanks again for a hit that makes me LOOK like a great cook. item not reviewed by moderator and published
Made this meal almost every week about five years ago, but I moved and lost this recipe. Just got it back tonight and can't wait to make it again. item not reviewed by moderator and published
I have been experimenting with this sauce since 1983 when I went to Italy and in Venice had the best meal I ever had in my life. I had fresh fish, (I think it was snapper) with a tomato based sauce on the plate underneath the fish. Try these additions to Rachel's great recipe: add 1/3 cup red onion to the garlic and anchovy saute, add a little fresh or dried rosemary, thyme and oregano.......pour over or under baked fish, shrimp, or chicken. goes great with rice, mashed potatoes or smashed cannolinini or garbanzo beans...to die for! item not reviewed by moderator and published
I didn't expect to like this, but WOW. My husband and I devoured it and I can't wait until lunch tomorrow to eat the leftovers. Glad I used the full 6 cloves of garlic, the strong garlic flavor was a nice addition to the salty anchovies, capers & olives. I used canned black olives rather than spring for the kalmata, and it was still delicious. This one's definitely going in to the weeknight dinner rotation! item not reviewed by moderator and published
I think I will love it, but Rachel, Rachel, Rachel, CHEESE with FISH? Oh, no! item not reviewed by moderator and published
This dish was so easy and cheap to prepare. I used only 5 anchovies and kalamata olives. I also used penne pasta instead of spaghetti. LOVED IT! item not reviewed by moderator and published
This is so easy and good. My husband even ate what was left over the next day, and he NEVER does that! item not reviewed by moderator and published
I love this dish, not an anchovy lover, but...when melted down - just delicious flavor, i use whole peeled tomatoes and squeeze them, inside of a can of crushed - but do keep a small can (14.5) of diced on hand if needed (and usually it is). someone mentioned not to put cheese on fish - that's right - my italian grandfather would roll in his grave !, but...here's a trick my italian family uses for this....substitute bread crumbs for the grated cheese !!! item not reviewed by moderator and published
Just made this tonight. I like anchovies, especially incorporated like this. I found I had too much spaghetti, so will use 3/4 lb. next time and thinking it would work for another pasta, such as penne. Also, I found I needed a better-than-store-brand on the crushed tomatoes. I didn't like their flavor, so will try a better brand next time. Used Muir Glen on the diced tomatoes and they are good. Looking forward to making again with these changes. Thanks. item not reviewed by moderator and published
This was a great pasta dish and it was so easy to make, I was shocked. It is definitely on the salty side, but tasty nonetheless. item not reviewed by moderator and published
I used bite size penna pasta and fresh garden veggies from my garden (summer squash, zucchini, banana peppers..instead of crushed peppers) So easy and yummy! item not reviewed by moderator and published
This recipe is delicious. The only change I made was to add 1/2 Tsp. dried oregano - the Puttanesca my favorite restaurant serves has this in the sauce and it is a nice addition. item not reviewed by moderator and published
My husband and I are pretty competent cooks. This was just ok for me. Don't be afraid of the anchovies AT ALL. The balance of olives and capers was more of a concern for me. This was my first attempt at this sauce. I think it will be better after it sits and melds together. I think it would be good to include some large shrimp. I froze the left over sauce. Not sure if that will work or not, but I'll let you know! item not reviewed by moderator and published
Great recipe. Note: the store doesn't always have the olives, so stock up when you see them even if you're not using the recipe any time soon. Have all the ingredients ready to go before you heat up the pan, since it goes kind of quick once you start. CROWD PLEASER!!!! item not reviewed by moderator and published
This pasta was fantastic, loved the anchovies (and I was worried but they added so much, if you are scared just use them!). Didn't make a single change, except used 28 oz can instead of 32 for crushed tomatoes because that was all I could fine. Loved it and will make again and again and again! item not reviewed by moderator and published
Easy and so good. I've always ordered puttanesca in restaurants but have never made it myself...so easy. I substituted basil for parsley..yum item not reviewed by moderator and published
There is a local restaurant that has the best puttanesca, ever. So I searched out a recipe and this one from Rachel got lots of wonderful reviews! So, it tried it last night. I was a bit skeptical about the anchovy, but I kept to the recipe. As the pasta was cooking I was very excited and couldn't wait to show off this new dish for my family, I tried a little taste of the sauce. It looked so beautiful! But, the taste didn't match its visual appearance. After placing a small amount of sauce in my mouth, I quickly ran for the kitchen sink to spit it all out! Then violently swished water around in my mouth hoping to remove the horrible taste of anchovy. I did not even bother serving this to my family. Instead, I whipped up a quick alfredo sauce to go with my, at this point, VERY DONE noodles. The puttanesca went right into the trash. I was so dissapointed. I hate throwing out food. I even tried to dilute the sauce with more crushed tomatoes. But I couldn't get rid of the anchovy taste, yuck! I will try this recipe again, but next time: NO ANCHOVY. item not reviewed by moderator and published
If I could give this recipe ten stars I would! I substituted anchovies with pepper flakes in them and added a small amount of anchovie paste with wonderful results. If you like anchovies you must try this. I also used a 28 ounce can of ready cooked tomatoes with great results. This recipe is a wonder, it combines wonderful flavors with speed and this is a rare mix. item not reviewed by moderator and published
It's a great receipe! I just have one request... NO Grated Parmigiano Reggiano or Romano cheese should be served with dishes containing fish. FYI. item not reviewed by moderator and published
This pasta dish has become a staple in our house and has replaced traditional marinara. It's a breeze to make, and the combination of flavors is incredible. We use whole wheat pasta and eliminate the cheese on top, making this a very healthy dish. I recommend making a double batch and freezing a portion of it for later use. item not reviewed by moderator and published
Lovin it! So did everyone else. item not reviewed by moderator and published
I guess this was tasty but it was pretty intense for a main course- it was sort of like tapenade on pasta. It is also very salty-should be called Water Retention Pasta. item not reviewed by moderator and published
I didnt have the oil cured olives but it still came out great. Even my 4 year old loved it. =) item not reviewed by moderator and published
I don't usually do reviews, but this sauce is the best pasta sauce I have ever made. It is so easy to make and is so delicious. Depending on how much chili you add, it can be mild or have a real kick to it. I have had several friends love it and ask for the recipe. item not reviewed by moderator and published
Usually the time ratings on recipes fall way short of the time it actually takes ME to prepare a dish. This one was right on. It's super easy and really good. I used 2 Tbsp of anchovy paste in place of the tin of anchovies and whole wheat pasta and this was great. I highly recommend this recipe! item not reviewed by moderator and published
Just be careful not to make it too spicy, other than that the sauce is so rich and flavorful, I will never ever go back to ready-made pasta sauce no matter what brand. item not reviewed by moderator and published
I searched all over for a recipe like this not knowing the name. I only knew the ingredients! An old flame and I used to prepare it all of the time. We used to drive to New Orleans from Fla. to get the everything from Central Grocery in the French Quarter. I was so happy to find it and with one of my favorite chefs! It is so much easier than I remembered! Now I can prepare it and invite others to help eat it! I'm a widow now, but the quanity of the dish doesn't stop me from preparing it! item not reviewed by moderator and published
This was one of the best pasta sauces I've ever had (and I've had a lot). Very easy and delicious! Thanks! Lisa item not reviewed by moderator and published
wonderful flavor! item not reviewed by moderator and published
I used to work in a pizza place, and hate anchovies with a passion. So with great reluctance, I went to the store and purchased a small tin of my arch enemy to prepare this pasta sauce. I was shocked and delighted at how flavorful and spicy this recipe is. All three of my children loved it! Even the "picky" eater had seconds! It was so easy, and quick to prepare, I definitely will be making this again! item not reviewed by moderator and published
There as no fishy taste at all. My family had no idea there were anchovies in it. Delicious! item not reviewed by moderator and published
This is a delicious meal. I multiplied everything by three and added two pounds of cod to feed my family (we have six growing children). My husband and children couldn't tell there were anchovies in the dish. I told them after they agreed it was a do again dish. Quick, easy, and delicious, what more could you ask for? item not reviewed by moderator and published
As stated, this recipe not only smells heavenly but it is one of the tastiest dishes out there. Bread is mandatory for sopping up the incredible sauce. Everytime I prepare this dish the guests migrate to the kitchen to find out the source of the incredible aroma. Easy to make, all husbands should master this dish. The wives croon over it. item not reviewed by moderator and published
this had become my husbands favorite pasta dish, and i don't mind making it, so simple and it takes less than 30 minutes. we love it both. item not reviewed by moderator and published
Another one of Rachel's best! This was so tasteful....it had so many wonderful flavors. A definite favorite for my family! Thanks Rachel! item not reviewed by moderator and published
wonderful pasta dish, easy to prepare flavors complement each other we loved it. item not reviewed by moderator and published
I left out the anchovies and cut down on the garlic. It still was a good meal. Very chunky and favorful. Give it a try. item not reviewed by moderator and published
This is the best pasta dish. I have made it many times. item not reviewed by moderator and published
Fast and easy. I love this dish and make it often Pam item not reviewed by moderator and published
I sauteed about 1 lb. of slices of chicken breast cut into 1" pieces in olive oil and garlic first. Set it aside, completed recipe, and added back in while simmering. I also substituted 2 tsp. of anchovy paste and 1 cup chopped kalamata olives for corresponding ingredients. Very delicious and easy! item not reviewed by moderator and published
this was great. it was easy to make and delicious. i found it an ideal conception of this famous recipe. the only change i made was using some ground cayenne pepper instead of hot peppers. item not reviewed by moderator and published
This is my favorite puttanesca recipe. Very flavorful and simple ingredients needed. item not reviewed by moderator and published
This pasta was fast, easy and very delicious. Only one warning - it makes a TON of food. I knew it was going to be a lot, but not as much as I ended up with. We had leftovers for like three days. But good leftovers, at least. item not reviewed by moderator and published
Recipe calls for way too much red pepper. item not reviewed by moderator and published
This one one great sauce. It really did only take 30 minutes (28 but who's counting). I added extra capers and olives because I love'em and jsut put in a bit of red pepper flakes because I only like them a little bit. That's one thing that's super about this sauce - you change up the ingredient amounts and still come out with an awesome sauce. You can't always do that in some recipes. Even my husband the olive ''hater'' ate up this sauce. Will most certainly make again. item not reviewed by moderator and published
a little bland tasted good, but nothing really special about it. I probably won't cook it again. item not reviewed by moderator and published
This recipe was amazing because I've never used ingredients from scratch-ish to make pasta sauce. The house smelled of all the flavors and both my husband and I completely ate the entire pot. The only thing I left out of the recipe was the anchioves. And the meal was still amazing! item not reviewed by moderator and published
absolutely the best past dish I've had in a long time. a definite keeper item not reviewed by moderator and published
This recipe was very quick and very easy, just as Rachel says. Very delicious. I cut the anchovies down to half just to please my wife, and it worked just as well. The fresh parsley was key in brightening the flavor. item not reviewed by moderator and published
Listen my friend your half right. And Rachael Ray is partially right too !!..Puttanesca was first made in Napoli. The story of the Prostitutes is probable a fable, but so is your story. Puttanesca is made as follows.....in Pot add Virgin Olive oil, chopped onions, chopped garlic and cook till soft and flavorful, add squeezed Italian whole Tomato from Italia ( Don't have to be San Marzano save your money) and simmer for 15 to 20 minutes, add Kalamata olives and capers add the cooked pasta to sauce and plate...Add fresh chopped parley and Parmigiano (if you want) and enjoy..There's your Ho pasta....Buon Appetito, Norman.. And don't forget a nice bottle of "Rosso" wine ( It's Chianti, but it's not from the region of Tuscany..it's a D.O,C thing in Italia....Again, save your money). Ciao, Chef Saverio. Read more at: http://www.foodnetwork.com/recipes/rachael-ray/pasta-puttanesca-recipe.html#sni-reviews?oc=linkback item not reviewed by moderator and published
<div>Listen my friend your half right. And Rachael Ray is partially right too !!..Puttanesca was first made in Napoli. The story of the Prostitutes is probable a fable, but so is your story. Puttanesca is made as follows.....in Pot add Virgin Olive oil, chopped onions, chopped garlic and cook till soft and flavorful, add squeezed Italian whole Tomato from Italia ( Don't have to be San Marzano save your money) and simmer for 15 to 20 minutes, add Kalamata olives and capers add the cooked pasta to sauce and plate...Add fresh chopped parley and Parmigiano (if you want) and enjoy..There's your Ho pasta....Buon Appetito, Norman.. And don't forget a nice bottle of "Rosso" wine ( It's Chianti, but it's not from the region of Tuscany..it's a D.O,C thing in Italia....Again, save your money). Ciao, Chef Saverio. Read more at: http://www.foodnetwork.com/recipes/rachael-ray/pasta-puttanesca-recipe.html#sni-reviews?oc=linkback</div><div><div><div><div></div><div><div>Pasta Puttanesca Recipe : Rachael Ray : Food Network</div><div><div>This sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos. I like it because[ it's spicy, fast and easy (no disrespect to the ...</div></div></div><div></div></div></div></div> item not reviewed by moderator and published
Calamari would be wonderful! Thanks for the great suggestion : ) item not reviewed by moderator and published
I would love to have the "real Italian" recipe for tomato sauce. Please post it in a reply to your thread. Thanks! item not reviewed by moderator and published

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