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Puttanesca I

Puttanesca I

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Pooche

Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
  3. Toss pasta with sauce, and serve.
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Reviews

Heidi
233
8/10/2006

Made this last night and it was unbelievable. I used a 24 oz. can of crushed tomatoes. Put a whole can of anchovies (drained), capers, and olives in the mini chopper and added that to sauce. In just 30 minutes, the sauce was done and the house smelled like an italian restaurant. My husband couldn't believe I made "homemade" sauce that quickly. This is truly wonderful.

JIMBOLYA
151
2/26/2007

Ay yo! This is a great puttanesca sauce!!! Took a break from the usual Sunday gravy and made this...loved it! I made a whole pound of macaroni...so I doubled the recipe. I followed it pretty close except I used two 14.5oz cans of diced tomatoes and and 8oz can of tomato sauce instead of using the sieve, and I used half kalamotta and half greek olives. Those of you who think there is too much olive oil...that's what puttanesca is supposed to be like. It is not supposed to be tomatoey and sweet like marinara. Puttanesca should be bitter and spicy...and that's just what this is. Thanks for an incredible recipe! This one goes into my rotation. And oh yeah, and thanks for the gut...a pound I ate in two days!

SPIKERDINK
113
10/16/2003

I made this recipe for a dinner party for 9 people. All of them raved about the sauce. I did not push the tomatoes through a sieve, but left them chopped coarse. Added a few chopped sundried tomatoes, which helped to thicken the sauce a bit. Made a nice addition, but the sauce would have been fine without them. I also scaled back the olive oil a bit. Overall, a keeper of a recipe. I can't wait to serve it again!