Thursday, April 14, 2011

Pasta Puttanesca

I make a lot of one-pot concoctions with pasta and tomatoes. I heard this one mentioned in a book and when I looked it up, I learned that Pasta Puttanesca is Italian for "Whore's Pasta" . For that reason, and because I love salty foods, I decided to try it. I thought it was delicious, but it was a little too salty for Ben.


8 ounces pasta
3 Tbs cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
3 Tbs capers
20 Greek olives, pitted and coarsely chopped
1/2 tsp crushed red pepper flakes
salt and pepper, to taste


1. 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.

2. Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.

3. Toss pasta with sauce, and serve.

1 comment:

  1. I make this from time to time skipping the anchovies. Delicious and decidedly less salty.