Pasta With Green Puttanesca

To even further simplify: if you're in a hurry, don't start with olive oil by itself. You can use anchovies that are already canned with capers and just dump the entire tin's content along with the anchovy-flavored olive oil from the tin. If you use two tins, that actually works out perfectly, and no additional salt is needed.

Simple to make and a pleasant deviation from the normal weeknight pasta hodgepodge dish. Based on the ingredients list, I thought it would be quite pungent and salty but, all that mellows in the cooking process into a smooth, unique taste. if i were anybody who liked these ingredients, i'd give this a try. just a note: I julienned prosciutto and subbed it for the anchovies...and, I'd do it, again.

I love this recipe because it is satisfying without the need for cheese. I've served this twice to toddlers and they love it. I chop everything finely and it practically dissolves into a sauce that they think is great, but don't know what it is, and can't pick "stuff" out.

You know, I don't do ad hominem often, but this was really uncalled for. You could've cheerfully offered up ways to reduce fat if you felt all that strongly about it, rather than being on the attack. I eat this, I'm not immortal, my BP is routinely very low and I need sodium so I am not ill and dizzy. Here comes the ad hominem part: It's quite obvious why you chose the most pompous of all Shakespeare's secondary characters; perhaps some choose to not play Laertes.

Olives are healthful and delicious. Olive oil is not implicated in heart problems. Fish is healthy.

Salt restriction for individuals who do not have the particular sensitivity to sodium is old hat.

Besides, the yield is 4 - 6 servings. So a bit of arithmetic, i.e. division, might be useful.

The opinions delivered by aptly-named Polonius are many decades out-of-date.

Check out the Mediterranean Diet for helpful details.

Really??? If you use an entire pound of pasta, all these ingredients get stretched a long way. I use 4 oz pasta for the two of us. I cut all quantities to suit. Olive oil is a monounsaturated fat, rich in heart healthy omega 3 which is known a beneficial. Salty? Rinse the anchovies; use less; uses less olives. Serving 4, ¼ cup capers comes out to 1 TB/person. Don't dis a fine recipe because it offends your concept of mortality.

What we love about the NYT site and Melissa, Sam, Mark (former), Tejal etc. - is that they represent what's so wonderful about cooking and food - nourishing people, sensual pleasures, the bounty of the earth, delighting in new flavors, learning about other people and their cultures, JOY. It's so sad to read comments when food becomes moral and dietary judgment about what/how we eat and find delightful. Find your joy and dietary needs. No need to judge. Swipe right! Lots of recipes for everyone

I'd recommend mincing the anchovies. I had a pretty sizable piece that didn't dissolve down give me a big 'HELLO' while eating the pasta. A great dish though.

This was so, so good. I used Castlevetrano olives and only had 4 anchovies and I thought the balance was just right. A little fresh parm on top didn't hurt.

Oh man is this GOOD! Get some green garlic now and make it. Now. A sauvignon blanc or pinot grigio would be fabulous with it.

I used bok choi instead of spinach..cook it a little longe..and enjoy

Added lemon zest & juice, replaced spinach with kale, doubled the chilli & served with a pile of pecorino. Wonderful.

As with so many of Melissa's recipes, this one is a winner. I followed one commenter's suggestion to use swiss chard, and another commenter's suggestion to puree all the non-greens sauce ingredients together in the food processor before Step 2; with my Swiss Diamond non-stick frying pan, I omitted the extra 1/4 cup of olive oil altogether. On a chilly night, the result was profoundly satisfying.

We've evolved something very like this at our house and enjoy varying the greens. Someone suggested bok choy, which I haven't tried, but we like something sturdier than spinach. Chard provides a similar contrast with the rest of the dish but is sweeter and the leaves a little meatier (at least than those of the ubiquitous baby spinach). Arugula (preferably not baby) goes in the opposite direction and adds an interesting bite. It can just be tossed in at the end to wilt slightly.

Make this all the time. Try throwing in some raisins after the garlic and anchovies.