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Author Notes: We discovered Puttanesca Sauce when we were gallivanting around Napa Valley tasting wine and eating delicious food. We wandered into Dean and Deluca's where they have wonderful temptations in their deli department. We bought some Puttanesca Sauce and thought we'd try it over pasta instead of our usual Marinara Sauce. We've been hooked ever since but, without trying to sound boastful, Tom's creation of the sauce is a million times better than the bottled Puttanesca we bought. For this presentation, I sprinkled a bit of dried chives around the plate and some fresh grated Parmesan cheese as well. It was absolutely delicious and easy to make!
—Tom and Anita Morgan
- 8 ounces linguine, tagliatelle, or spaghetti
- 15 ounces can chopped tomatoes in sauce, with peppers ok
- 12 fillets of anchovies, coarse chopped with packing oil (1 tin)
- 4 ounces Kalamata or black olives, rough chopped. Fresh from Deli, not canned.
- 2-3 tablespoons capers without liquid
- 1 green jalapeno, seeded and coarse chopped
- 3 large cloves garlic, thin sliced
- 1/4 cup Italian parsley, chopped plus several sprigs
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon fresh ground coarse black pepper
- 1 pinch red pepper flakes
- Add anchovy packing oil and 1T olive oil to a 10” skillet; saute pepper and anchovies on low heat for about 5 minutes. One minute before the end, add the garlic.
- Add 1T olive oil, tomatoes, capers, olives and black pepper and chopped parsley and cook on low heat until liquid reduced; about 10 – 15 minutes.
- Halfway into Step 2, start the pasta in boiling oiled and salted water and cook until al dente; check the package for time, usually about 8 to 9 minutes.
- Drain the pasta.
- This recipe was entered in the contest for Your Best Recipe with Anchovies
- This recipe was entered in the contest for Your Best One-Pot Meal