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Pasta Puttanesca Recipe

Pasta Puttanesca

Rachael Ray

Recipe courtesy Rachael Ray

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (123)

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Average Rating:

Total Reviews: 123

Showing 1-10 of 123

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  • on March 11, 2012

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    We both loved it. A new way to use tuna and pasta !

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  • on February 12, 2012

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    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.

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  • on February 11, 2012

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    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.

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  • on October 18, 2011

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    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.

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  • on October 09, 2011

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    Yummo! Easy and delicious. I'll definitely make this again.

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  • on September 07, 2011

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    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!!!!

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  • on August 21, 2011

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    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.

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  • on August 18, 2011

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    Wow. So incredibly tasty. DELICIOUS!!!

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  • on July 31, 2011

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    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.

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  • on July 26, 2011

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    LOVE IT! So healthy and easy to make!

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