Pasta Puttanesca Recipe

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Pasta Puttanesca

Barbara Jones


This recipe is easily doubled. Start boiling your water as soon as you start cooking this sauce.
"Puttana" means "Lady of the Evening" in Italian. Supposedly the lady cooked this easy meal while she entertained her clients.

★★★★★ 1 vote
15 Min
25 Min
Stove Top


3 Tbsp
olive oil
1 large
onion, chopped 3/4 in
1 large
bell pepper (can use any color)
2 large
garlic cloves, chopped
1 can(s)
28 ounce crushed italian tomatoes
1/2 c
black olives, rough chopped
1/2 c
green olives w/piemento
1 Tbsp
capers, to taste (dh dislikes so i omit)
2 Tbsp
basil, fresh or
3 Tbsp
basil, dried
1 tsp
red pepper flakes
1 pinch
black pepper,
16 oz
1 tsp
oregano, dried
1/4 c
parmesan cheese or romano cheese


1In a large heavy skillet, heat the oil until hot and fragrant. Add onions and turn down to medium. Add fresh peppers and saute for another 5-7 min.
2Add garlic and cook 30 seconds longer. Do NOT brown garlic.
3Add dried herbs. Immediately pour in can of crushed tomatoes. Bring to a gentle boil.
4Stir in the olives. Simmer for an additional 20 minutes
5While the sauce is cooking, prepare pasta according to package directions. Use a nice heavy pasta, at least linguine.
6Drain pasta, add sauce, and pass grated Parmesan or Romano cheese.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: Mediterranean
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy