Tag Archives: pasta

Pasta Puttanesca

As mentioned in the previous post, this dish is named for hookers—puttana in Italian. It’s a great pasta dish, especially if you like capers (which I do). It has a bit of a kick, but you can adjust the red pepper flakes up or down, as you wish. You may also wish to decorate the finished dish with fresh basil leaves or serve it with grated cheese. Note that the ratio of sauce to pasta is more authentically Italian than most Americans expect—that is, the pasta is still visible and the sauce is more of a flavoring, not the actual meal. But don’t worry, this sauce is powerfully flavorful, and too much of it would be overwhelming. Enjoy.

Pasta Puttanesca

1/4 cup olive oil
4-6 cloves garlic, finely chopped
2 lb. plum tomatoes, peeled, seeded, and chopped
1/2 tsp. crushed red pepper flakes
3 Tbs. capers, drained
1 cup pitted black olives, sliced
3/4 cup chicken broth
2-oz. can anchovy fillets, drained and chopped
2 tsp. dried basil
2 tsp. dried oregano
2 tsp. dried parsley
1 lb. spaghetti, cooked al dente Continue reading


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