About this recipe
This simple Italian dish is quick to make and utilizes inexpensive ingredients.
“It’s a pasta that has some sort of bizarre ingredients in it if you’re not used to it,” David Moss said. “It’s got anchovies it in, it’s got some olives in it.”
If you don’t have olive oil, you can use vegetable oil or butter, but Moss recommends extra virgin olive oil for best results. Anchovies, which adds umami, are a key ingredient to puttanesca.
Combat winter cold with lemon chicken orzo soup
“Umami is a flavor you get, you don’t know where it comes from, you don’t know what it is,” he said. “It tastes great. Your tongue keeps chasing that flavor. … A trippy kind of salt, in a way.”
What does the word puttanesca mean? Moss explained that it “comes from ladies of the night. … This is supposed to be a great pasta dish for late night food, late night snacks.”
Ingredients
Puttanesca
Directions
Puttanesca
-
Heat oil in large sauté or heavy bottom saucepan over medium high heat. Add onion and cook until transparent.
-
Add garlic, anchovies and red pepper flakes. Cook 2 minutes.
-
Add olives, capers, tomatoes, parsley and a couple pinches of fresh ground black pepper. Bring to boil. Lower heat to simmer.
-
Start boiling the pasta.
-
When sauce has simmered about 15 minutes and pasta is cooked and drained, mix 3 cups sauce with the pasta.
-
Serve pasta with additional sauce on the side. Garnish with grated cheese.
Rate This Post
Copyright 2026 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
