Pasta Puttanesca2018-01-08T12:57:39-05:00

Pasta Puttanesca

Presented by Terry’s Italian Restaurant


  • 2 T olive oil
  • 1 clove garlic, minced
  • 2–3 anchovy fillets, chopped (optional)*  
  • Pinch of crushed red pepper flakes
  • 2 oz. chopped capers
  • 4 oz. chopped black olives
  • 4 medium plum tomatoes, chopped
  • 2 oz. unsalted butter
  • Salt and pepper to taste
  • 5–6 oz. fusilli or your choice of pasta, cooked al dente
  • Minced fresh parsley for garnish


Warm olive oil in a large skillet over medium heat. Add garlic, anchovies (if using), and red pepper flakes. Cook briefly until garlic turns golden and anchovies melt. Stir in capers, olives, and tomatoes and bring to a vigorous simmer. Add butter to pan, stirring until fully incorporated. Reduce heat and simmer for 5 to 10 minutes until mixture is saucy. Season with salt and pepper. Place hot pasta in a large serving bowl and pour sauce on top. Scatter chopped parsley over dish to garnish.

Serves 1 (generously)

*While anchovies are a traditional component of puttanesca sauce, Chef/owner TC Winters adds them only upon request. However, even those who normally eschew anchovies on pizza or Caesar salad may enjoy the savory richness these little fishies impart when melted into a sauce. 

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As seen in the Winter/Spring 2018 Issue

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