Save Recipe Print
Pasta Puttanesca
Yield:
2 1/2 to 3 cups or 4 to 6 servings
Level:
Intermediate
Yield:
2 1/2 to 3 cups or 4 to 6 servings
Level:
Intermediate

Ingredients

Directions

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.

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.

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.

(c) 2002 NapaStyle Inc. All rights reserved.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Pasta Puttanesca

Recipe courtesy of Rachael Ray

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Pasta Primavera

Recipe courtesy of Ree Drummond

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Pasta Bolognese

Recipe courtesy of Anne Burrell

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Pasta Primavera

Recipe courtesy of Ellie Krieger

Pasta and Beans: Pasta e Fagioli

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories