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Pasta Puttanesca

Pasta Puttanesca

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Main Dish
  • Method: cook
  • Cuisine: Italian


Spicy tomato pasta


  • 2 tablespoons olive oil
  • 1/2 large onion sliced
  • 2 large cloves garlic, minced
  • 114.5 oz can of diced tomatoes
  • 1/4 cup Kalamata olives, pitted and sliced
  • 23 anchovy fillets, chopped
  • 1 tablespoon drained capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 4 oz spaghetti
  • 1 tablespoon fresh parsley, chopped
  • Grated Parmesan cheese


  1. Heat oil in a large skillet over medium heat. Add onions and garlic and cook until garlic is fragrant and onions are being to get translucent. Add tomatoes, olives, anchovies, capers, oregano, basil, and red pepper flakes. Simmer sauce over medium low heat until thickened, about 8 minutes. Season with salt and pepper.
  2. Meanwhile, cook the pasta according to package directions until al dente. Drain pasta and add to the tomato mixture in the skillet and toss over low heat until sauce is coating the pasta. Divide between two plates and garnish with parmesan cheese and parsley.

Keywords: garlic, onion, tomatoes, olives, anchovies, capers, pasta,