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Pasta Puttanesca

STACEY15

"This is a great dish with wonderful Mediterranean flavors and it can be scaled up to serve more people. Add ingredient amounts to your liking."
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Ingredients

35 m servings 866 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a skillet over medium heat. Dredge chicken cubes in flour seasoned with salt and pepper, and brown in the hot oil. Once the chicken is browned on all sides, squeeze the juice from one lemon over the cubes. Stir in the capers, olives and anchovy paste, and cook for at least 5 minutes to mingle the flavors, and cook the chicken.
  3. When chicken is no longer pink, add the diced tomatoes, juice from the remaining lemon, salt, and pepper. Add pasta and cheese to the pan, and cook, stirring just until heated through.

Nutrition Facts


Per Serving: 866 calories; 29.6 g fat; 94.6 g carbohydrates; 55.7 g protein; 106 mg cholesterol; 1446 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 22 Ratings

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Most helpful positive review

This dish was good, although it cooked fast and I had to add quite a bit more oil since everything wanted to stick to the pan. I skipped the anchovy paste and this might just have been what was...

Most helpful critical review

The origional pasta puttanesca is supposed to be spicy. Use extra virgin olive oil, use REAL anchovies,and crushed red pepper. No flour. No cheese. It is meant to be a more liquidy dish to be mo...

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The origional pasta puttanesca is supposed to be spicy. Use extra virgin olive oil, use REAL anchovies,and crushed red pepper. No flour. No cheese. It is meant to be a more liquidy dish to be mo...

This dish was good, although it cooked fast and I had to add quite a bit more oil since everything wanted to stick to the pan. I skipped the anchovy paste and this might just have been what was...

I thoroughly agree with JILLEBEAN00 "The origional pasta puttanesca is supposed to be spicy. Use extra virgin olive oil, use REAL anchovies,and crushed red pepper. No flour. No cheese. It is me...

This tastes like a dish from my favorite Mediterranean restaurant! The only change I made was replacing fresh tomatoes with a can of diced tomatoes. My husband said,"You can make this again!"

IF you enjoy lemon and tartness go for it, I loves olives and capers and other such ingredients, but could not handle this. I really thought it would be better than it turned out. Sorry, but wil...

Very easy to prepare. Served to the grandchildren (7-13) and they loved it. Please use the anchovy paste. If you can't find paste, just make your own by mashing up a coupe of anchovy's, it ma...

My family thought the recipe was too dry. Flavor was good.

I was hesitant at first - but this worked out really well - the only thing I would do differently would be to check for good olives no pits, check your pasta and chicken quantities more accurate...

This was a new experience for my "meat and Potato" husband. He really liked it and even had a second helping. I have fixed it without the anchovy paste but, I would highly recommend USING it b...