Pasta Puttanesca Recipe by Paula Deen

Level: Easy

Time: 30 MINUTES

0 ratings


  • 1/4 cup capers, drained
  • 1 cup pitted kalamata olives, halved
  • 1 lb shrimp, peeled
  • 1 (28 oz) can crushed tomatoes, with added puree
  • 6 cloves garlic, chopped
  • 1 (2 oz) can anchovies, drained, oil reserved, chopped
  • 1 lb linguine
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup chopped fresh parsley, for garnish


In a large pot, cook pasta in boiling salted water until tender but still firm to bite, stirring occasionally with a spoon. Drain and set aside. In a large skillet, heat the reserved oil from anchovies over medium-high heat. Add chopped anchovies, sauté until aroma is released. Add garlic and sauté 1 minute. Add tomatoes, shrimp, olives, capers, and dried crushed red pepper. Simmer over medium heat until slightly thickened, stirring occasionally, about 5 minutes. To the skillet add drained pasta and toss in anchovy mixture to coat, garnish with parsley. Season with salt and pepper, to taste.

Pasta Puttanesca


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club                   At the Southern Table with Paula Deen