Pasta Puttanesca will forever remind me of getting married in Vegas!
David and I got married last month in Las Vegas, Nevada. We stayed at the ever famous MGM Grand. If you have never been there, the place is HUGE! It’s the largest building I think I have ever been in. We literally got lost inside at least 10 times the first day of our stay. Inside the MGM has it all from accommodations, the casino, shops to restaurants of all kinds. It’s quite amazing how much in under one roof!
Among the numerous restaurants inside the MGM Grand, you will find the Wolfgang Puck Bar & Grill. Here Wolfgang Puck reinvents the American bar and grill food with California-inspired cuisine in a very casual setting. David and I were fortunate enough to eat there twice, during our stay and perhaps some of the reason we ate here twice was due to the fact we stayed lost so much. Each time I tried a new dis on the menu, but what stood out the most in my mind was the Pasta Puttanesca. Wolfgang’s Puttanesca was so delicious, I had to try it at home because I don’t know when I’ll get to Vegas again.
Pasta Puttanesca is classic Italian robust pasta dish traditionally with anchovies, black olives, capers. However, it is not as classy as the name makes it sound. Pasta Puttanesca loosely translates from Italian to “spaghetti in the style of a whore” and just as the name implies “women of the night” quickly made this dish between clients because it was fast and easy uses everyday items probably found in the typical Italian pantry.
The irony being in “Sin City” when eating this dish for the first time is quite funny, don’t you think? Regardless, it’s pasta for crying out loud and pasta is delicious!
Here’s how I made mine:
Bring a large pot of salted water to a boil, add pasta and cook according to the directions on the package.
While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute.
Add the parsley, mushrooms, artichokes, olives, capers, anchovy paste, oregano, and crushed red pepper to the skillet, and saute for 2 minutes more.
When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with parmesan cheese and extra fresh parsley, if desired.
That’s it! Simple and delicious!
Pasta Puttanesca
Ingredients
- 8 ounces angel hair pasta
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic minced
- 1 teaspoon anchovy paste
- ⅓ cup flat-leaf parsley chopped + extra for serving
- ½ cup mushrooms sliced
- ½ cup marinated artichokes chopped
- ¼ cup black olives pitted and chopped
- 2 tablespoons capers
- 1 tablespoon fresh oregano leaves (or 1 teaspoon dried)
- ⅛ teaspoon crushed red pepper flakes
- 14 ounce can diced tomatoes
- ¼ cup Parmesan cheese grated
Instructions
- Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
- While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute.
- Add the parsley, mushrooms, artichokes, olives, capers, anchovy paste, oregano, and crushed red pepper to the skillet, and saute for 2 minutes more.
- Add the tomatoes and simmer for about 5 minutes.
- When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with parmesan cheese and extra fresh parsley, if desired.
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