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

img_3162

2. Add chopped:

img_3156

3. Add drained (anchovy fillets):

img_3163

4. Add pinch of:

img_3165

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:

img_3158

8. And add chopped:

img_3157

9. Stir, and simmer while cooking this:

img_3167

10. When done, toss:

img_3169

11. Grate this:

Parm-reg.

Parm-reg.

12. Until you have this:

img_3173

13. Serve with this:

img_3159

Season to taste and rejoice!

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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 šŸ™‚

  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)!
    šŸ™‚

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

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

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