Pasta Puttanesca Recipe

Name: Pasta Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces pasta, any long shape of your choice (see headnote); 2 tablespoons extra virgin olive oil; 2 to 3 garlic cloves, minced; 1 medium red bell pepper, cut into short, narrow strips; 1 pound tomatoes, diced; 2 cups prepared pasta sauce; 3/4 cup pitted brine-cured olives (use a combination of black and green if you like), cut in half; 1/4 cup oil-packed sliced sun-dried tomatoes; 1/4 cup dry white or red wine; 1/4 cup minced fresh parsley; Salt and freshly ground pepper to taste

Servings: persons

12 ounces pasta, any long shape of your choice (see headnote)
2 tablespoons extra virgin olive oil
2 to 3 garlic cloves, minced
1 medium red bell pepper, cut into short, narrow strips
1 pound tomatoes, diced
2 cups prepared pasta sauce
3/4 cup pitted brine-cured olives (use a combination of black and green if you like), cut in half
1/4 cup oil-packed sliced sun-dried tomatoes
1/4 cup dry white or red wine
1/4 cup minced fresh parsley
Salt and freshly ground pepper to taste

1
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
2
Heat the oil in a large saucepan.
3
Add the garlic and bell pepper and saute over medium-low heat for 2 to 3 minutes, or until the garlic is golden.
4
Add the fresh tomatoes, sauce, olives, sun-dried tomatoes, and wine.
5
Turn the heat to medium-high and bring to a simmer; then simmer gently, uncovered, for 3 to 5 minutes.
6
Combine the cooked pasta with the olive sauce in a serving bowl.
7
Add the parsley, season with salt and pepper, and toss well.
8
Serve at once.
9
Serve with Broccoli with Pine Nuts or Almonds (page 204) and a salad of mixed greens or dark green lettuce, chickpeas or red beans, crisp cucumber, and carrots.
10
Garlic and Lemon Beans (page 110) is a good way to boost the protein content of the meal.
11
Round it out with a simple slaw or green salad.
12
For a hearty meal, start with White Bean and Escarole Soup (page 33).
13
Then choose the Recipe Not Required mixed greens salad that includes pickled beets, crisp cucumber, and turnip (page 192).
14
Top it all off with some crusty wholegrain bread to soak up the delicious flavor.
15
Calories: 375
16
Total Fat: 10g
17
Protein: 10g
18
Carbohydrates: 60g
19
Fiber: 5g
20
Sodium: 790mg

936

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces pasta, any long shape of your choice (see headnote), 2 tablespoons extra virgin olive oil, 2 to 3 garlic cloves, minced, 1 medium red bell pepper, cut into short, narrow strips, and more.

Yes, Pasta Puttanesca falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Puttanesca

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions