Pasta Puttanesca

Pasta Puttanesca Recipe

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Lynnda Cloutier


Quick and low fat are two prerequisites for tasty pasta recipes. This version of the classic Puttanesca sauce is a big hit.Unknown Source

★★★★★ 1 vote


3 cloves garlic, minced
1 tbsp. olive oil or cooking oil
1/2 of a 2 oz. can anchovy fillets, drained, about 5 fillets
1 can crushed italian style tomatoes, 28 oz, undrained or one 35 oz can whole italian style tomatoes, drained and cup up
1/2 cup imported ripe olives, such as kalamata, pitted and sliced or pitted ripe olives,sliced
2 tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
2 tsp. capers, drained
dash ground red pepper
4 oz. fusilli or fettuccine
2 tbsp. grated parmesan cheese

How to Make Pasta Puttanesca


  • 1In large skillet, cook garlic in hot oil til tender but not brown. Add anchovies. With wooden spoon, mash anchovies, making a paste.
  • 2Cook and stir for 3 minutes. Stir in tomatoes, olives, basil, capers and re pepper. Simmer, uncovered, for 20 to 25 minutes or til slightly thickened. Stir occasionally.
  • 3Meanwhile, cook pasta as package directs. Drain. Divide pasta between two dinner plates. ladle sauce on top and sprinkle with cheese. Serves 2

Printable Recipe Card

About Pasta Puttanesca

Course/Dish: Pasta
Regional Style: Italian