Penne alla puttanesca from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

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Notes about this recipe

  • Bloominanglophile on July 09, 2016

    I haven't made pasta alla puttanesca in so long...good to be reminded what a simple but delicious dish it is. I used oil-packed anchovies and brined capers, as I can't usually find the salt-packed. I usually add less anchovies than recipes call for, as I'm not wild about heavy anchovy flavor.

  • Breadcrumbs on July 11, 2011

    p. 165 - Prep is straightforward and especially quick if you’re not using capers and anchovies packed in salt. In my case my capers were brined and my anchovies in oil so both just needed a quick rinse. Pomi strained tomatoes are simmered to reduce by half. Oil is heated (I halved) then onion, sliced garlic and anchovies are stirred until the onions brown lightly and the anchovies break down. I added some garlic scapes as well. Pomi and chili flakes are then added in and stirred until fragrant. Pan is removed from the heat until the pasta has cooked. Reserved pasta water is stirred into the sauce along w the cooked penne. Everything is tossed then the olives, capers and parsley are added. Parmesan is served alongside. This was really nice but it wasn’t my absolute favourite Puttanesca. I felt the anchovies overwhelmed somewhat and must take full responsibility for this since I didn’t use the salted kind MB called for. Nonetheless, this was a tasty dish that didn’t disappoint.

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