No ImagePasta Puttanesca

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  1. Allison

    Simply delicious! The only changes I made were to use anchovy paste instead of the anchovies and diced tomatoes instead of whole ones. My husband loved it! It will added to my file of recipes worth repeating.

    xxxxxyyyyy

  2. Leah

    My dad passed away before he was able to teach me his famous Italian sauce he would always talk about and his mom died when he was 18, so I was never able to learn the ‘family recipe.’ I’ve looked and tried different sauce recipes, but I was never happy with them until I came across this recipe. I’ve made it countless time since now and it always comes out amazing. Sometimes i’ll substitute the anchovies for sausage, sometimes i’ll add a can of green chilies for my Coloradan hubby, but every time it’s a home run. I’ve also realized that Cento is the best for the tomato paste, crushed tomatoes and anchovies, at least for me anyways. Thank you so much for sharing a recipe that I think would have made my Italian dad and grandparents proud

    xxxxxyyyyy

  3. Margaret

    Wow!!! Family friendly if you don’t put a lot of the red pepper in it.

    xxxxxyyyyy

  4. Robert

    I’ve read in numerous pasta cooking articles that it’s a bad idea to coat your pasta with olive oil as in the recipe. It makes the pasta slippery and the sauce won’t stick to it as well. For the same reason, never put oil in the the pasta water, too.

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  5. Nancy Larson

    This was delicious, I added red wine and served it over spaghetti squash. Great on bread too.

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