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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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

866 calories; 29.6 g total fat; 106 mg cholesterol; 1446 mg sodium. 94.6 g carbohydrates; 55.7 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/14/2004
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 missing. Read More
(31)

Most helpful critical review

Rating: 1 stars
08/07/2005
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 mopped up with fresh crusty bread.Also there should not be any chicken in this dish and less capers and olives. And canned tomatoes are definitely the way to go to get the right consistency.Thanks anyways though. Read More
(34)
23 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
01/14/2004
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 missing. Read More
(31)
Rating: 1 stars
08/07/2005
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 mopped up with fresh crusty bread.Also there should not be any chicken in this dish and less capers and olives. And canned tomatoes are definitely the way to go to get the right consistency.Thanks anyways though. Read More
(34)
Rating: 4 stars
01/14/2004
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 missing. Read More
(31)
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Rating: 1 stars
09/20/2007
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 meant to be a more liquidy dish to be mopped up with fresh crusty bread.Also there should not be any chicken in this dish and less capers and olives. And canned tomatoes are definitely the way to go to get the right consistency.Thanks anyways though." Read More
(14)
Rating: 5 stars
12/01/2003
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!" Read More
(12)
Rating: 4 stars
10/18/2003
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 accurately and make sure you do all of the tomatoes - but otherwise excellent - will do again. Read More
(7)
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Rating: 2 stars
08/13/2004
My family thought the recipe was too dry. Flavor was good. Read More
(7)
Rating: 2 stars
10/18/2005
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 will not make this again. Read More
(7)
Rating: 5 stars
09/03/2004
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 makes the dish. Read More
(7)
Rating: 5 stars
10/14/2004
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 because it seems to completes the dish. I have used a can of diced tomatoes in this recipe and it adds some moisture if you like it less dry. Read More
(6)