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Pasta Puttanesca

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Legend has it that this savory recipe was a favorite of "ladies of the night" in Italy (the term puttanesca derives from puttana, the Italian word for prostitute), who quickly prepared and ate the dish between clients. Now, of course, it's simply known as a flavorful meal that's easy to make in just a few minutes.

Source: Martha Stewart Living, April 2001
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How would you rate this recipe?
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  • Jean Williams2
    24 AUG, 2017
    So tasty! The kitchen smelled divine. We're vegetarians, so no anchovies. I substituted half a sheet of nori seaweed, snipped fine and soaked in 1 tablespoon soy sauce, then mashed up with a fork.
    Reply
  • bttrswtbkr
    25 SEP, 2011
    Love this, BU,T use only 1/2 l/b pasta and we chose not to do anchovies. Have made this for years.
    Reply
  • Pookeye
    1 MAR, 2008
    Anchovies are too strong for me. Use fresh frozen mackerel or salmon. I also add a teaspoon of tomato paste instead of the pepper flakes so the taste of the fish is not overpowered.
    Reply

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