Pasta Puttanesca

Pasta Puttanesca

Recipe from Cooking Light magazine

©Time Inc. Lifestyle Group

Serves 8


1 teaspoon extra-virgin olive oil

3 canned anchovy fillets, chopped (about ¼ ounce)

4 garlic cloves, minced

½ teaspoon crushed red pepper

cup vodka

½ cup chopped pitted kalamata olives

1 (28-ounce) can crushed tomatoes, undrained

1 (14.5-ounce) can diced tomatoes, drained

¼ cup (1 ounce) grated fresh Parmesan cheese

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

8 cups hot cooked linguine (about 1 pound uncooked pasta)

cup (1 ½ ounces) grated fresh Parmesan cheese


Heat oil in a large saucepan over medium heat. Add anchovies to pan; cook 1 minute. Add garlic; cook 30 seconds. Add red pepper; cook 30 seconds. Add vodka; cook 1 minute. Add olives, crushed tomatoes, and diced tomatoes to the pan; bring to a boil. Reduce heat, and stir in ¼ cup Parmesan cheese, salt, and black pepper.

Combine tomato mixture and pasta in a large bowl; toss well. Arrange about 1 ¼ cups pasta mixture on each of 8 plates; sprinkle each serving with 2 teaspoons cheese.