Pasta Puttanesca


by: Chef Mimi

If you love tomatoes, Kalamata olives, and capers, you'll love this pasta!


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

1/4 cup olive oil

3 anchovies

4 cloves garlic, chopped

1 ounce - 16 can petite diced tomatoes in sauce

1 tablespoon tomato paste

Cayenne pepper flakes, to your liking

pinch salt

1/2 cup loosely packed sliced Kalamata olives

1/4 cup capers, well drained

1/2 pound pasta,spaghetti-style

Nutrition Facts
Pasta Puttanesca

Servings Per Recipe: 4

Amount per Serving

Calories: 388

  • Total Fat: 17.3 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 12.8 mg
  • Sodium: 469.4 mg
  • Total Carbs: 45.9 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 2.3 g
  • Protein: 12.5 g

how is this calculated?

Download Nutrition Facts Widget Code


pasta-puttanesca-3746.jpg 1.  To start, heat the olive oil in a medium saucepan over medium heat. Add the anchovies and garlic, and cook for about five minutes; the anchovies should disintegrate into the oil.

2.  Add the can of tomatoes, tomato paste, cayenne flakes, and salt. Cook the sauce for about ten minutes; it should thicken up nicely.

3.  Then stir in the olives and capers.

4.  Cook the pasta according to the package directions and drain well.

5.  To serve, pour a generous amount of the sauce over the pasta. If desired, you can also sprinkle on some Parmesan cheese over the top, but don't tell anyone!!!

related recipes


Jennifer Bu


that looks really delicious