"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
8 cups hot cooked linguine (about 1 pound uncooked pasta)
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
How to Make It
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.
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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My husband does not care for anchovies, so I added hot sausage and capers to replace. We also like a really spicy sauce, so I added more red pepper. I also used fettuccine instead of linguine (what I had on hand). Next time I might use anchovies, when my husband is not looking! :-) Anyway, this was a great dish!!!
One recipe I can't agree with the other reviews. We may just not be Puttanesca people. It was an easy recipe to make, but it was way too tomatoey (if that's a word), and a bit too spicy for our taste. I would have added more anchovies and some mild Italian sausage, but I already have another recipe similar to that that I will continue to use. It was worth a try though.
Amazing sauce. I used whole wheat spaghetti instead of white. I also added capers, but that was about my only change. I personally would've liked to use a lot more anchovy, like the whole 2 oz can. But it went over very well, so I may not change what I did at all.
This is perfect for a cold night when comfort food is in order. I used about one and a half teaspoons of anchovy paste instead of the anchovies. I thought the flavors were good and strong without being too salty (which is the problem with a lot of puttanesca sauces). It came together quickly and heated up well the next day.