Pasta Puttanesca | A Series of Unfortunate Events Recipes

Pasta Puttanesca | A Series of Unfortunate Events Recipes Super Hungry? Jump to the Recipe

Anyone else binge through A Series of Unfortunate Events this past weekend? I know I've been looking forward to it ever since I heard Neil Patrick Harris was taking on the role of Count Olaf (who he plays perfectly, I might add). In the show, the Baudelaire orphans prepare a meal for Count Olaf called pasta puttanesca - a dish with a horrible sounding array of ingredients that in real life turns out to be quite tasty.

"'Puttanesca.' It's an Italian sauce for pasta. All we need to do is sauté olives, capers, anchovies, garlic, chopped parsley, and tomatoes together in a pot, and prepare spaghetti to go with it." — Klaus Baudelaire, Chap. 3, The Bad Beginning

Even though Count Olaf ultimately ended up demanding roast beef - despite not telling the Baudelaire children that was what he truly wanted to eat, it didn't stop his cronies from digging right in.


Source: Netflix - A Series of Unfortunate Events

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Pasta Puttanesca

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
Pasta Puttanesca | A Series of Unfortunate Events Recipes

Ingredients

  • 16 ozs pasta noodles (I used spaghetti)
  • ¼ cup water reserved from pasta
  • 2 tbsps olive oil
  • 8 anchovies filets, chopped
  • 2 tbsps garlic, minced
  • 3 tbsps kalamata olives, chopped
  • 2 cups diced tomatoes
  • 3 tbsps capers
  • 2 tsps red pepper flakes
  • 2 tbsps fresh parsley, chopped
  • 2 tbsps fresh basil, chopped
  • salt & pepper, to taste

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

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Instructions

  1. Prepare the noodles according to the instructions on the box. Reserve 1/4 cup of the water used to boil the pasta when the pasta is cooked al dente.
  2. In a large pan over medium heat, add two tablespoons of olive oil and heat until shimmering. Add the chopped anchovies and stir until the anchovies have practically melted into the hot oil, about 2-3 minutes.
  3. Add the garlic to the pan and saute until fragrant, then add the kalamata olives and capers. Stir to combine then pour in the diced tomatoes. Bring the sauce to a simmer.
  4. Season the sauce with salt and pepper, fresh basil and fresh parsley. Simmer for about five more minutes, or until most of the liquid has evaporated from the pan.
  5. Pour in 1/4 cup of the hot water reserved from cooking the pasta then add the pasta to the dish. Stir the pasta into the sauce and heated through. Serve garnished with grated Parmesan and more fresh parsley and basil. Have a miserable evening!
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