Pasta Puttanesca (Recipe)

May 22, 2022

Pasta Puttanesca (Recipe)


✅ 2 table spoons extra-virgin olive oil (Kasadrinos **FREE Bottle**)

✅ 6 garlic cloves, finely minced (or put through a garlic press)

✅ 2 teaspoons anchovy paste

✅ 1⁄4 teaspoon red pepper flakes, plus more as needed

✅ 20 black olives, pitted and chopped

✅ 3 tablespoons capers, drained and rinsed
✅ 1⁄4 teaspoon sea salt

✅ 1⁄4 tea spoon freshly ground black pepper

✅ 2 (14-ounce) cans crushed tomatoes, undrained

✅ 1 (14-ounce) can chopped tomatoes, drained

✅ 1⁄4 cup chopped fresh basil leaves

✅ 8 ounces whole-wheat spaghetti, cooked according to package instructions and drained.


1️⃣ In a sauté pan or skillet over medium heat, stir together the olive oil, garlic, anchovy paste, and red pepper flakes. Cook for about 2 minutes, stirring, until the mixture is very fragrant.

2️⃣ Add the olives, capers, sea salt, and pepper.

3️⃣ In a blender, purée the crushed and chopped tomatoes and add to the pan. Cook for about 5 minutes, stirring occasionally, until the mixture simmers.

4️⃣ Stir in the basil and cooked pasta. Toss to coat the pasta with the sauce and serve.

VARIATION TIP: This thick sauce works well with pasta shapes that allow it to coat the pasta. Instead of spaghetti, try rotini, fettuccine, or farfalle (bow tie) pasta. Use gluten-free pasta if gluten is an issue for you.


Servings : 4
Ready in : 10 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
Calories: 278kcal

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