Pasta Puttanesca

Photo: Randy Mayor; Styling: Jan Gautro

"This spicy dish has bold flavors using items from my pantry. I learned this trick for pitting olives: Place the back of your hand on the flat side of the knife against the olive, then give it a hard press to lightly smash it." —Nicolette Manescalchi, Minneapolis

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 16%
  • Fat: 5.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 11.9g
  • Carbohydrate: 52.1g
  • Fiber: 3.8g
  • Cholesterol: 6mg
  • Iron: 2.4mg
  • Sodium: 595mg
  • Calcium: 116mg

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 3 canned anchovy fillets, chopped (about 1/4 ounce)
  • 4 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup vodka
  • 1/2 cup chopped pitted kalamata olives
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 cups hot cooked linguine (about 1 pound uncooked pasta)
  • 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Preparation

  1. 1. Heat oil in a large saucepan over medium heat. Add anchovies to pan; cook 1 minute. Add garlic; cook 30 seconds. Add red pepper; cook 30 seconds. Add vodka; cook 1 minute. Add olives, crushed tomatoes, and diced tomatoes to the pan; bring to a boil. Reduce heat, and stir in 1/4 cup Parmesan cheese, salt, and black pepper.
  2. 2. Combine tomato mixture and pasta in a large bowl; toss well. Arrange about 1 1/4 cups pasta mixture on each of 8 plates; sprinkle each serving with 2 teaspoons cheese.
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