Pasta Puttanesca

Pasta Puttanesca

  • Cook: 30M
Pasta Puttanesca

Pasta Puttanesca

Ingredients

  • Seafood

    • 3 Anchovy, fillets
  • Produce

    • 3 cloves Garlic
    • 1 Parsley, fresh
    • 1 28-ounce can Plum tomatoes, whole
  • Condiments

    • 1/2 cup Black olives, pitted
    • 2 tbsp Capers
  • Pasta & Grains

    • 1 lb Linguine or other long pasta
  • Baking & Spices

    • 1 Black pepper, freshly ground
    • 1 Red pepper flakes
    • 1 Salt
  • Oils & Vinegars

    • 3 tbsp Olive oil
  • Time
  • Cook: 30M

Found on

cooking.nytimes.com

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Title:

Pasta Puttanesca Recipe

Descrition:

There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma Whatever the origin, no better cold-weather pasta sauce has come down to us

Pasta Puttanesca

  • Seafood

    • 3 Anchovy, fillets
  • Produce

    • 3 cloves Garlic
    • 1 Parsley, fresh
    • 1 28-ounce can Plum tomatoes, whole
  • Condiments

    • 1/2 cup Black olives, pitted
    • 2 tbsp Capers
  • Pasta & Grains

    • 1 lb Linguine or other long pasta
  • Baking & Spices

    • 1 Black pepper, freshly ground
    • 1 Red pepper flakes
    • 1 Salt
  • Oils & Vinegars

    • 3 tbsp Olive oil

The first person this recipe

cooking.nytimes.com

cooking.nytimes.com

228 0

Found on cooking.nytimes.com

NYT Cooking

Pasta Puttanesca Recipe

There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma Whatever the origin, no better cold-weather pasta sauce has come down to us