The origins of puttanesca sauce are disputed, but food historians agree it was created in Naples in the mid-20th century. The classic combination of anchovies, olives, garlic, chile flakes, tomatoes, and capers gives this sauce a robust flavor. It comes together quickly, and can be cooked in the time it takes to boil water and cook the pasta Plus: Pasta Recipes and Tips
Made this one evening for my husband and out of town guest. They began raving about how delicious it was from their first bites. It's a keeper! I did finely chop the garlic and did not remove it at the end as suggested. I also sautéed mild Italian sausage with the garlic, anchovies, and red pepper and then followed the recipe serving it with small rigatoni, freshly grated parmesan and a classic Ceasar Salad. Very enjoyable and easy recipe.
FABULOUS, quick and easy!
Delicious! Everyone asked for more:) Next time I’ll double the recipe! So Napolitan!!!
Perfect Sunday night dinner!
You probably want light heat for the early phase, or else the red pepper will turn black and oil will sputter all over the place.
OMG, this is delicious. A must make, and easy!!!!