pasta puttanesca

Pasta Puttanesca

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sherry monfils


My father used to make this quite often. It's very delicious!


★★★★★ 1 vote

15 Min
10 Min


  • 8 oz
    penne pasta
  • 1 Tbsp
    olive oil
  • 1/2 c
    thinly sliced red onion
  • 2 Tbsp
    drained capers
  • 1 tsp
    minced garlic
  • 1/4 tsp
  • 1/8 tsp
    crushed red pepper flakes
  • 1/4 c
    beef broth
  • 1
    14.5 oz can diced tomatoes, w/ chilies
  • 1 c
    marinara sauce
  • 1/2 c
    pitted kalamata olives
  • 1/4 c
    shredded parmesan cheese.

How to Make pasta puttanesca


  1. Cook pasta as directed, drain. In lg skillet, heat oil over med-high heat. Add onion, capers, garlic, salt and peper flakes. Cook, stirring occasionally until onion is tender.
  2. Add broth, cook 1 min. Stir in tomatoes and their juices, marinara sauce and the olives. Cook until heated through.
  3. Toss pasta w/ sauce. Serve sprinkled w/ parmesan cheese

Printable Recipe Card

About pasta puttanesca

Course/Dish: Pasta
Regional Style: Italian
Other Tags: Quick & Easy Healthy
Hashtag: #puttanesca

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