Late Night Pasta Anyone?

January 03, 2014

Late Night Pasta Anyone?

Named after Italian ‘ladies of the night,’ Pasta Puttanesca was a quick throw-together of simple ingredients restaurants would still have on hand when the ladies would be finished working. I like to make a double batch and freeze some – it’s the perfect dead of winter easy and delicious meal. 


  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Yield: Serves 6



  • 4 Tablespoons olive oil
  • 1 Tablespoon anchovy paste - don't leave this out!
  • 2 large cloves garlic, minced
  • 28 ounce can Italian tomatoes, chopped
  • 1 Tablespoon capers
  • 5 ounces Kalamata olives, coarsely chopped
  • 1/2-1 teaspoon crushed red pepper
  • 1 pound of your favorite pasta, fresh or dried
  • Fresh grated Parmesan for serving


  1. Heat olive oil in a pan over medium heat.
  2. Add anchovy paste and garlic - sauté for about one minute.
  3. Add tomatoes, capers, olives and red pepper - simmer on low heat 15 to 30 minutes. As it simmers, use the back of a spoon to break up the tomatoes - you want the sauce thick and chunky.
  4. Serve over pasta and top with fresh Parmesan.

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