Recipe courtesy of Michael Chiarello

Pasta Puttanesca

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Yield: 2 1/2 to 3 cups or 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. (c) 2002 NapaStyle Inc. All rights reserved.
35m Easy 98%
CLASS
Rick Martinez

Baja Fish Tacos

17m Easy 96%
CLASS
10m Easy 99%
CLASS
26m Easy 98%
CLASS
11m Easy 99%
CLASS
18m Easy 98%
CLASS
James Briscione

Fresh Pasta 

11m Intermediate 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages