' Al Lago Wines - Puttanesca Pasta
Create an Account  |  My Account
  Always Remember Me
      On This Computer

Forgot your username or password?
Click Here.


  |  Check Out
Puttanesca Pasta Al Lago
Recipe by Simone Lagomarsino
At a Glance
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 8-10 Servings

No special culinary equipment is required for this classic Italian pasta preparation.


1 pound of Pasta – penne, spaghetti, or your preferred pasta

2 tbsp. Extra-Virgin Olive Oil

1.5 tbsp. Anchovy Paste

2 cloves of Garlic, chopped

1 tbsp. of Capers

½ cup of a mixture of Green and Black Olives, chopped

2 cups of Roma Tomatoes, diced (tip: for extra flavor, if you make Bruschetta for an appetizer, you can use your left-over Bruschetta in lieu of tomatoes and then add the additional chopped Roma Tomatoes to make the 2 cups)

¼ tsp. of Cayenne Pepper, or to taste

1/3 cup of Parmesan Cheese, grated


Put a large pot of water on to boil for the pasta. In a saute pan, heat the anchovy paste and garlic in the olive oil. Add the cayenne pepper to the mixture along with the capers. Add the olives and saute for a few minutes, then set aside. Cook the pasta until al dente. At the very end, add the tomatoes to the saute pan with the other ingredients, and heat over a medium heat. You do not want to over-cook the tomatoes. Drain the pasta. Add the pasta and sauce to a bowl along with the cheese and serve.

Back to top  ^
Wine Pairings
    Recipe Finder
    Sort Recipes By

    Back to Top
    © 2019 Vino Al Lago. All rights reserved. Powered by vinSUITE