Cook the Issue 2010: Pasta Puttanesca - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Pasta Puttanesca

By Pielove, member

October 27th, 2010

My first recipe from Issue 108!  I was very happy to see pasta puttanesca appear online as one of the recipes in Issue 108, because it is a favorite with everyone at our house, is made from pantry staples, and is super-fast to make-- I think every harried person should know about this recipe.  The FC recipe is substantially equivalent to the recipe I usually use, which may come from Elizabeth David, but I'm not sure.  The two differences are that the FC recipe uses twice as much tomatoes and also adds the olives and capers at the end of cooking, whilst in the ED recipe, the olives and capers simmer with the sauce.  Maybe it's just what I am used to, but I rather prefer the ED version-- the salt and other flavors seep out of the olives and capers to subtly enrich the sauce.  In the FC version, the olives and capers are jarringly salty and too intense.  My daughter very much preferred the FC version!  

Recipe Used: Pasta Puttanesca


posted in: Gallery, Cook the issue 2010
Comments (1)

liamsaunt writes: Oooh, I LOVE pasta puttanesca! I am defnitely making this tonight or tomorrow. Nice picture too. Posted: 8:38 am on October 28th

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