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Pasta Puttanesca

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


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.