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My review
Puttanesca I
Pooche
"Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti."
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Ingredients
40 m servings 490 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
- Toss pasta with sauce, and serve.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 490 calories; 34 g fat; 38.7 g carbohydrates; 9.3 g protein; 44 mg cholesterol; 728 mg sodium. Full nutrition
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Reviews
Read all reviews 296393 Ratings
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Most helpful positive review
8/10/2006
Made this last night and it was unbelievable. I used a 24 oz. can of crushed tomatoes. Put a whole can of anchovies (drained), capers, and olives in the mini chopper and added that to sauce. ...
Most helpful critical review
11/29/2010
i hae been making this for years! my favorite easy fabulous recipe. I use Kalamata olives and more garlic. I also let the tomatoes simmer until thick. be generous with the capers! I absolut...
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8/10/2006
Made this last night and it was unbelievable. I used a 24 oz. can of crushed tomatoes. Put a whole can of anchovies (drained), capers, and olives in the mini chopper and added that to sauce. ...
2/26/2007
Ay yo! This is a great puttanesca sauce!!! Took a break from the usual Sunday gravy and made this...loved it! I made a whole pound of macaroni...so I doubled the recipe. I followed it pretty clo...
1/22/2003
I made this recipe for a dinner party for 9 people. All of them raved about the sauce. I did not push the tomatoes through a sieve, but left them chopped coarse. Added a few chopped sundrie...
1/17/2006
This recipe has become one of my favorite dishes to serve for any occasion. I usually can't stand olives or anchovies, but love them in this. I chop the tomatoes in the food processer rather t...
3/4/2005
Outstanding! I saw this being made on a cooking show and had to make it since my husband and I LOVE olives, anchovies, and capers. True, the sauce is a bit salty because of these ingredients, ...
4/7/2008
This was delicious! I cut back just a smidge on the oil, used a ~15oz can of petite diced tomatoes (we like it chunky!) instead of fresh, added an extra clove of garlic, and used regular black ...
2/22/2008
This is as good as it gets, frankly. This is a WONDERFUL pasta dish to have in the weekly rotation. Only made two adjustments: reduced the olive oil to 1/3 cup rather than 1/2 cup (but that's...
9/5/2002
This recipe allows you to enjoy a puttanesca that is finer than any we've enjoyed at many top Italian restaurants. Try it with a good Zinfandel for optimum enjoyment. For those that are calori...