Not a lot of volume, but delectable flavor... subtle & complex. I added red wine too & let it simmer down.
Husband loved it ....
Delish! I used anchovy paste instead of fillet. Really puts it over the top. For those that don't like anchovies, I guarantee you will not taste them but it completes the dish.
My husband and I really enjoyed this recipe. We didn't have the capers or the anchovy fillet so we made the recipe without those, and it was tasty. It will probably be even better when we add the capers. I'm not an anchovy fan, so will probably always omit that.
This was very delicious! The olives, capers, & anchovy provided just the right amount of saltiness. The only thing I would have done differently is to pound the chicken flat so it would cook more quickly and evenly.
Decided to give this a try as it was featured as a 20 minute dinner and seemed perfect for a dinner party. It was quick and easy, and delicious to boot!
Too Plain. Very disappointed. Needs more salt and more sauce. Too bad.
I thought this was really good. Added a bit more crushed red pepper for the heat. But overall I liked it.
This was pretty terrible. Puttanesca is my mom's favorite pasta style, so I attempted to make it for her, but it was too much for me. The acidity of the olives is what killed it. And I wasn't brave enough to use the anchovy. I bought them, but was too disgusted to add them to the sauce. However, the rest of my family said it was ok and they were able to finish their plates.. So I might have an unusually low opinion of the dish.