Pasta Puttanesca ( the Madame's Pasta )

From: **Tinkerbell**

On Oct 20, 2009

Nov 20, 2007 - Delish! I had chicken that needed to be eaten before we leave in the morning for the holiday, so I shredded it, added extra wine to the sauce & heated it through. Everyone had seconds! Thanks for posting! UPDATE: Oct 20, 2009 - I've made this recipe so many times! My teenage DS actually requests it often & it's my go-to recipe when I forget to thaw some meat. I never realized that I didn't photograph it the first time I made it, which turns out to be longer ago than I thought! So, basically I've gotten lazy over the years & quit mincing the olives & just slicing them. I've used all kinds of green olives from garlic stuffed to jalapeno stuffed. Last night I didn't have green onions, so had to sub white onion. I keep capers on hand for just this recipe. Thanks again for sharing it, Potsie!

From: Chef #1069463

On Sep 8, 2009

Loved it!! Made as written! Goes good with homemade breadsticks. Will definately make 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.