Water2Wine: The New Urban Vintner

Pasta Puttanesca

My all time favorite pasta dish! Amazing flavor, complexity and texture. I've often thought this would be a great preparation to serve on garlic bread rounds as an appetizer. Serve with a nice fresh salad and artesian bread. White wine is a wonderful accompaniment, but the flavors are strong enough to shine through a red wine as well. During the summer I've made a version of this recipe using fresh diced tomatoes and chopped fresh basil: Different but no less delightful! Since I LOVE chopping veggies and other ingredients, I chop all the ingredients ahead of time and store in little bowls. Once that's done, the actual cook time goes very quickly. Serves 4-6.
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Italian
Keyword: pasta
Servings: 4 people


  • 3/4 cup dried tomatoes, reconstituted Add to 1 c. boiling water; let steep
  • 1/4 cup olive oil
  • 1/2 cup onion, chopped
  • 2 tsp anchovy paste OR Vietnamese fish sauce, to taste
  • 1/2 cup olives, green & black chopped
  • 8 cloves garlic pressed or finely chopped
  • 1 TB majoram or oregano, fresh
  • 3 TB capers
  • red pepper flakes to taste
  • salt & pepper to taste
  • 1 lb Linguini cooked al dente


  • In a small bowl, combine boiling water and dried tomatoes; set aside for 5-10 minutes to soften. Start to heat up a large pot of water to cook pasta.
  • In a large skillet, heat olive oil; add onions & anchovy paste (or fish sauce) and sauté until onions are golden. Add garlic, tomatoes and their water, olives, capers and marjoram or oregano. Cook, stirring occasionally, 9-12 minutes until half the liquid has evaporated. Leave the kitchen 1 or 2 times and then return so you can appreciate the fragrance. Add final ingredients.
  • While the sauce is simmering, cook pasta to your preferred doneness.
  • Drain pasta thoroughly then place in a large serving bowl. Toss in sauce ingredients and serve. Buon appetito!