Pasta with Carbone’s Puttanesca Sauce

1/2 cup olive oil

4 garlic cloves, minces

1 (28-ounce) can tomatoes, chopped, reserve juice

12 Kalamata olives, pitted and chopped

8 anchovy fillets, chopped

1/2 cup capers, drained

1 1/2 teaspoons hot red pepper flakes

1/2 cup Italian (flat leaf) parsley, chopped, plus 2 tablespoons for garnish

3/4 cup grated Parmesan or Romano cheese

1 pound pasta - penne or rigatoni or your choice


Heat oil in medium heavy skillet.  Add garlic and cook for two minutes.

Add tomatoes and juice and cook for 30 minutes, or until sauce thickens slightly.

While sauce is simmering, cook pasta according to package directions for al dente.  Drain (but do not rinse) pasta.

Just before pasta is done, add remaining ingredients to sauce and toss with hot pasta.

Garnish with cheese and parsley.


We wanted to start this page with a recipe that has been requested by our patrons as soon as we started serving it.  We hope you enjoy the sauce as much as we enjoy sharing one of our Grandparent's favorite dishes.

As this page grows, we will be adding not only our immediate family favorites but recipes from our extended family - The Staff and Patrons of Carbone's Restaurant.  If you have a dish that you would like to share please email the recipe to us via the contact us page.  


The Carbone Family. 

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