Pasta Puttanesca

Simple pantry ingredients like tomatoes, capers, anchovies, and pasta come together quickly in this flavorful and budget-friendly Mediterranean-inspired dish. Pasta puttanesca is an easy weeknight meal that delivers bold savory flavor with minimal preparation and ingredients you may already have on hand.

Course Main Course

Cuisine Mediterranean

Keyword Budget friendly, pantry staples

Prep Time 15

Cook Time 20

Servings

Calories 321kcal

Ingredients

3 T olive oil divided
3 cloves garlic minced
1/4 c onion chopped
28 oz crushed tomatoes
1 T. tomato paste
1 T fresh parsley washed and chopped
1 T capers
1/2 c kalamata olives
1/2 tsp crushed red pepper
8 oz pasta
1/4 c parmesan cheese grated
2 T fresh basil washed and dried

Instructions

Bring water to a boil and cook pasta according to directions for al dente doneness
Place anchovies on a cutting board and using a large French knife, mash the anchovies; set aside.
Add Extra Virgin Olive oil to saute pan and add onion for 2-3 minutes.
Add the anchovies and cook for another 2 minutes.
Add the garlic and cook another minute until fragrant.
Add the tomato paste and stir in with oil; add another Tablespoon of oil if dry.
Add the tomatoes, red pepper flakes, olives, and capers. Simmer. on low.
Cook pasta until al dente; using a measuring cup, reserve some of the pasta water; between 1/2-1 cups. Set aside.
Drain pasta and set aside. Add 1/2 cup of pasta water to the sauce until it reaches the desired consistency. Stir in fresh basil.
Add pasta to a large bowl, and pour the sauce over the pasta; garnish with more basil and parmesan or romano cheese.

Notes

Pasta puttanesca is traditionally made with spaghetti, but I used whole-grain penne for additional fiber and a less refined carbohydrate option. Whole-grain pasta pairs beautifully with the bold Mediterranean flavors while adding extra texture and nutrition to the dish

Nutrition