This pasta puttanesca, made with tomatoes, anchovies, olives, and penne is edgy, spicy, and sassy, just like the women it’s named after.
“Whore’s pasta.” Was ever a name so perfectly suited to a dish? This is edgy, spicy, and just the right side of wrong, conjuring up visions of Neapolitan streets and dangerous women in tight dresses.–Sophie Dahl
Video: How to Make Pasta PuttanescaVideo courtesy of CT Style
- Quick Glance
- 5 M
- 30 M
- Serves 4
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An Even Quicker Pasta Puttanesca Variation
- When time constraints scream for takeout, consider tossing together this weeknight-friendly pasta instead. The truly impatient should note that this quick recipe can be made even more quickly by relying on a pinch of red pepper flakes rather than a tediously chopped fresh chile and a smidgen of anchovy paste from a tube rather than the slippery real deal.
Recipe Testers Reviews
So easy and fast! It took longer for the water to boil than it did to throw together this sauce.
This is one of those dishes where you won’t taste the anchovies because they just meld into the sauce, but you also definitely don’t want to leave them out. I threw in chopped basil since it’s what we have growing. The whole thing was garlicky, salty, and spicy enough to make us happy.
This pasta puttanesca is a keeper. It’s easy and flavorful. I added capers to mine because, well, I like it voluptuous…
I can’t believe how fast this pasta puttanesca was to make and how good the results were. My husband and I both liked this and it will be part of my repertoire of weeknight recipes. I used a chile pepper, anchovies (as opposed to paste), and basil (not parsley), and didn’t add the brown sugar. I’m a deep down, true blue pasta lover and was quite impressed with spelt pasta, which I hadn't tried before. It’s better than whole-wheat pasta (yuck!).