Pasta puttanesca from The Silver Palate Cookbook (page 72) by Julee Rosso and Sheila Lukins

  • canned anchovies
  • capers
  • garlic
  • Niçoise olives
  • dried oregano
  • parsley
  • spaghetti pasta
  • canned tomatoes
  • dried red pepper flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute linguine or other thin dried pasta for spaghetti pasta.

  • ashallen on November 07, 2019

    I made this recipe a few times and it always seemed too salty (and I'm generally not shy about salt) even though I held back more each time on the amount of added salt. The fishy side of the anchovy flavor also came through each time. I like the savory side of anchovy flavor but not the fishy side! I subsequently tried Cook's Illustrated's pasta puttanesca recipe and found I preferred it to this one.

  • kateiscoooking on April 23, 2017

    This is my go-to Puttanesca recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.