Recipe courtesy of Wolfgang Puck
Save Recipe Print
Total:
1 hr 5 min
Prep:
45 min
Cook:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

In a saute pan, heat the olive oil. Add the garlic and saute 1 minute. Add the anchovy fillets, 1 1/2 pounds of the tomatoes, and red pepper flakes. Bring to a boil and lower to a simmer for 15 minutes.

Add the cooked pasta, remaining 1/2 pound of tomatoes, capers, olives and oregano. Toss to mix and coat pasta with sauce. Turn off heat. Add the basil and parsley. Season to taste with salt and pepper.

Divide onto 2 pasta plates and grate fresh Parmesan cheese. Serve immediately.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Pasta Puttanesca

Recipe courtesy of Rachael Ray

Pasta Puttanesca

Recipe courtesy of Food Network Kitchen

Pasta Puttanesca

Recipe courtesy of Martha Stewart

Pasta Puttanesca

Recipe courtesy of Ree Drummond

Pasta Puttanesca

Recipe courtesy of Michael Chiarello

Pasta Puttanesca

Recipe courtesy of Robin Miller

Browse Reviews By Keyword

          Latest Stories