Top Rated Pasta Puttanesca Recipes

After you make my Zucchini Pasta Puttanesca it will become a regular – I promise! I made this with Easy Grilled Tuna and it was the perfect combination. I did take out some of the puttanesca mixture before adding the zucchini and topped the tuna. I have a device that turns zucchini into noodles but you can also use a vegetable peeler or mandolin. For this recipe and other entertaining tips from Cindy's Table, click here.
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Pasta Puttanesca
I can already hear the naysayers asking, "Why isn't your sauce red?" Despite being aesthetically challenged, this pasta dish is delicious, I assure you. I used some particularly ripe black olives that ended up giving the sauce a deep, rich flavor and also gave it a forebodingly inky color that, admittedly, gave me a bit of pause at first. However, one bite and I was sold — the sauce coated the pasta perfectly and had a nice balance of flavors. Briny capers, tangy fresh tomatoes, herbaceous parsley, and a slight bitter finish from the olives — perfection. Your sauce will be redder than mine, though, if you're using different (or less ripe) olives. I used Gaeta, a popular table olive in Spain. Feel free to get creative. Oh, one more thing: I'd go easy on the salt because there's plenty already from the capers and olives. Click here to see Fast and Furious Dinner Recipes — 20 Minutes or Less.
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