Delicious! I love this kind of pasta sauce--I love the bold flavors of the tomato capers and olives and I haven't found a puttanesca recipe I didn't like. You have to like all of those flavors though or you'll end up with a dish you don't like. And it just wouldn't be the same without all of the flavors. I will admit I didn't use the anchovies--I never have them; in fact I've never bought them in my life and only tried them once. I don't have any dislike of anchovies; just don't have them. I used green olives with pimento since that is what I had and didn't chop the capers. Yum! My only comments are that you could put in the tomatoes undrained--you'd just have to cook longer--and you don't need that much oil. I used just enough to coat the pan. Thanks for the recipe!
Thank you for a wonderful recipe that is quick and easy to prepare, as well as bursting with flavor. The only change I made was to serve this over fresh linguini pasta. This one is going into my recipe box!
I have made puttanesca for many many years and this is the first time I decided to look it up and go with a recipe. This was an incredible recipe. Although I did add a seafood medley of shrimp, prawns and calamari. I also put the whole can of anchovies in and it was delicious. I love seafood so one last thing, after I added noodles and I was cooking the whole dish together, I put a small fillet of salmon over the top of the entire dish, just have something to munch on later, and wow did that add some great flavors to that fillet. I didn't eat the salmon with the pasta.
Loved this recipe! I made it just as written with whole grain linguini. My husband had seconds and ate the leftovers before I had a chance.
Superb as written! I had to separate out a portion prior to adding the anchovies as I am allergic to fish but add them if you possibly can. They don't taste fishy. They just add a savory nuance that perks up the rest of the flavors in the dish. And that's the beauty of puttanesca! Because the sauce is so easy and comes together so fast it's no trouble to set a portion aside before adding an ingredient that give some eaters trouble. I served it with whole wheat spaghetti and crushed red pepper on the side for those who like more heat. Keep the salad simple - sliced cucumbers are nice - and you can have dinner on the table within 20 min of walking through the door.
Prepared basically as written -- added more garlic (I'm fearful of vampires) used 2 tins of diced tomatoes spiced with garlic basil & oregano (undrained and cooked down). But overall....wow...this is fantastic. I'm single so made the recipe as written and saved the leftovers for later (freezes well). Oh yea...I did add some chopped fresh basil. Great recipe if you're vegan (I'm not)...but is a great sauce for whatever pasta you desire (I did use lobster ravioli). This is one recipe that uses basic "pantry-ready" items (other than anchovies (most will have to agree). If you don't try this recipe you're missing out on a fantastically easy pasta sauce that will pique your pallate.
Quick easy and full of flavor! And it just so happens it used things I commonly have in my pantry minus the anchovies which I left out completely. You can easily adjust this to suit your tastes. I cut back on the oil and used Italian seasoned diced tomatoes and didn't bother draining them. I also added just a little tomato paste concentrate. I topped it with a little shredded Parmesan cheese before serving. This was so simple and went great with Baked Garlic Parmesan Chicken from this site garlic bread and of course a nice glass of wine!
This was good! I think it could definitely use more than 1/4 teaspoon of pepper flakes... and maybe more olives:)
I love this recipe and have made it many times in the past years but don’t think I’ve ever reviewed it. It’s a simple, fast puttanesca that tastes like you fussed for hours. And guess what? I’m reviewing the actual recipe.....not something I modified! Lol.
I made the recipe exactly as written. It was quick and easy, but did not have anywhere near the flavor of other Puttanesca recipes I have made in the past. I used San Marzano tomatoes, but the flavor just wasn't there.
