Pasta Puttanesca ( the Madame's Pasta )

From: Engineer in the Kitchen

On Aug 25, 2008

Loved it. This is a very good recipe. Here are some changes I made: I used 1/2 cup of chopped fresh parsley, 1/2 tsp of the pepper flakes (next time I intend on using 1/4 tsp), all green olives, and whole wheat spaghetti. Very good and easy recipe.

From: amiec91699

On Aug 3, 2008

WOW!! This was so delicious! I had to stop myself from eating the whole batch! I only changed a couple things: I didn't have any anchovy paste so I left it out, while it was cooking I mushed up the tomatoes really well to make it more like a sauce, and I used the whole can of tomatoes with all the juice. I love this dish! I will make again and again.

From: beancooker

On Jan 6, 2007

This was wonderful. I made exactly as posted. I am only giving 4 stars because for my taste 1/4 cup olive oil is way to much. The oil floated on top of the sauce. However the flavor was soooo good, I will make again and again, just cutting back a little on olive oil. Thanks for delighting my taste buds.

From: tigerduck

On Jul 22, 2006

I must say that my Italian BF and I were a little bit sceptical with your recipe, but I am glad that I nearly followed it exactly. My changes were that I used anchovies instead of the paste and also at least double the amount. I also had to replace some of the green onions with onion. We really enjoyed the sauce, but it turned out a little bit bitter, which I think is because I used wrinkled black olives which are more bitter than other types. I will try to avoid those next time. Thank you for a great pasta dinner that may made again.