Puttanesca, revisited

I could write about puttanesca every four weeks, and it still wouldn’t do justice to this delicious, cheap and easy pasta dish. And this comes from someone who hates tomato-based things and used to think she hated anchovies.

Instead of writing the recipe again, I am going to take readers on a photo-journey of the simple brilliance of pasta puttanesca. Maybe then you’ll see how easily you can whip it up in your own kitchen?

1. Olive oil + pan + medium heat


2. Add chopped:


3. Add drained (anchovy fillets):


4. Add pinch of:


5. Stir until looks like:

Before adding the red pepper flakes

Before adding the red pepper flakes

6. Then add:

Capers, chopped kalamata olives

Capers, chopped kalamata olives

7. And add:


8. And add chopped:


9. Stir, and simmer while cooking this:


10. When done, toss:


11. Grate this:



12. Until you have this:


13. Serve with this:


Season to taste and rejoice!

6 responses to “Puttanesca, revisited

  1. I love pasta Puttanesca and you did it proud. I just ate dinner, and it still looks delicious. Yummy.

  2. I just ate a big plate of puttanesca….and I could still have another!

    Cheers 🙂

  3. I love all the photos! You make it look so easy.

  4. Heidi, the hardest part is opening the tin of anchovy fillets (you could also use 1 T of anchovy paste)!

  5. Now THIS looks like a puttanesca. Glad you revisited.

  6. Salty and fragrant, just like it’s namesake. Right, Paolo?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s