Pasta Puttanesca Recipe
05. Jan, 2007 
2 Comments
I needed to make something quick tonight because I had a ton of chores to do. Laundry, cleaning, work, ugh. Of course I really wanted to cook something. So, I decided on a compromise – something quick! I had leftover Kalamata olives from making olive bread for New Years and so this seemed like the perfect solution. Capers and anchovy paste are always good to keep in the cupboard not to mention canned tomatoes and dried pasta. You can use almost any kind of canned tomatoes for this, what ever is on hand and of course substitute real anchovies for the paste.
Pasta Puttanesca
(serves 2)
2 tablespoon olive oil
1 tablespoon anchovy paste (omit to make vegetarian)
3 cloves garlic, minced
1 tablespoon red pepper flakes
1 can whole tomatoes
1 can crushed tomatoes
ΒΌ cup flat leaf parsley, chopped
1 dozen kalamata olives, pitted and chopped
3 tablespoon capers
freshly ground pepper
parmesan, for garnish
1. Over medium heat cook the garlic, chillies and anchovy paste in the oil. Stir it around until the paste dissolves and garlic is tender – about 3 minutes.
2. Add the tomatoes, olives, capers, parsley and pepper and cook for about 10 minutes.
3. Toss with pasta and garnish with parmesan cheese.
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
This looks nice, but anchovies aren't vegetarian, and it's in that category. Pescatarian, maybe?
You are quite right! I actually used to make this all the time when I was vegetarian but I would omit the anchovies. I have updated the page!