Easily Whip Up Flavorful Pasta Puttanesca in 30 Minutes

Pasta Puttanesca combines bold flavors of garlic, capers, and olives in a vibrant sauce, perfect for a quick, satisfying meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 can San Marzano Tomatoes whole peeled tomatoes
3 tablespoons Extra-Virgin Olive Oil high-quality works best
1 medium Shallot finely chopped
1 teaspoon Sea Salt or to taste
2 cloves Garlic minced
0.5 teaspoon Red Pepper Flakes adjust to taste
2 tablespoons Capers drained
0.5 cup Kalamata Olives sliced

For the Pasta

12 ounces Spaghetti or long pasta of choice

For Garnish

0.5 cup Fresh Parsley chopped

Equipment

Large skillet
Large pot
Bowl

Method

Step‑by‑Step Instructions for Pasta Puttanesca

Prep the Tomatoes: Drain a can of whole San Marzano tomatoes and crush them in a bowl.
Cook Aromatics: Heat olive oil in a skillet, add chopped shallot and salt, sauté until tender. Mix in garlic, red pepper flakes, capers, and olives, cooking until fragrant.
Make the Sauce: Stir crushed tomatoes into the skillet, bring to a simmer, and let bubble for 8-10 minutes.
Cook Pasta: Boil water, add salt and spaghetti, cook until al dente, reserving 1 cup of pasta water.
Combine & Toss: Mix drained pasta with sauce and reserved pasta water to achieve desired consistency.
Finish & Serve: Toss in parsley, season to taste, serve hot with extra parsley on top.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 9gFat: 12gSaturated Fat: 1.5gMonounsaturated Fat: 10gSodium: 800mgPotassium: 550mgFiber: 4gSugar: 6gVitamin A: 8IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

Using high-quality ingredients, like San Marzano tomatoes, significantly enhances the flavor of Pasta Puttanesca.

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