Photo: Pasta Puttanesca Recipe
Ingredients
- 1 pound uncooked rotelle pasta (or any spiral shape)
- Puttanesca Sauce:*
- 2 teaspoons olive or vegetable oil
- 1 medium onion, chopped
- 2 tablespoons minced garlic
- 2 (28-ounce) cans crushed tomatoes
- 1 cup pitted Greek (kalamata) olives, halved
- 3 tablespoons drained capers
- 2 teaspoons anchovy paste
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup red wine, optiona)
- 4 tablespoons grated Parmesan
Directions
*Cooks note: this amount of sauce makes enough for 3 pasta meals and enough for 4 Quick Fix dinners based on pasta puttanesca. If you are only making this recipe, the extra sauce can be frozen for up to 3 months.
Cook pasta according to package directions. Drain, transfer to a large bowl and cover with foil to keep warm.
Meanwhile, heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.
Pour 2 cups of mixture over pasta and toss to combine. Top with Parmesan. Refrigerate or freeze remaining sauce until ready to use.
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By MahtaMouse
Seattle, WA
on May 13, 2013
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WAAAY over the top SALTY!!! With the olives, capers, and anchovies, you do NOT need any extra salt (this is like salting ham!!! Especially in the quantity this recipe calls for!! Omit the salt and it's a good recipe. Although I've never had puttanesca with onions, it's not bad.
By mommyballard_13...
Ocala, FL
on October 04, 2012
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I LOVE this recipe! The flavors are amazing and it is SO simple to make. I always have all of these things on hand so I can make it just about any night of the week and is great when someone calls and says, "hey can I come over tonight." I like to serve it up with some grilled chicken and a nice salad to round everything out. Never a complaint from anyone and that includes my 3 year old.
By andreab73
Utica, NY
on March 03, 2009
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Awesome, awesome recipe. WIth some changes. I completely omitted the salt and i think next time i will either cut the olives quantity in half or double the remaining ingredients. Was just too strong of an olive flavor but still good. FYI...with the leftover sauce i used some of it to top homemade pizzas and then used another scoop for my spanish rice. Was GREAT!!!
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