Pasta Puttanesca

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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1 pound uncooked rotelle pasta (or any spiral shape)

Puttanesca Sauce:*

2 teaspoons olive or vegetable oil

1 medium onion, chopped

2 tablespoons minced garlic

2 (28-ounce) cans crushed tomatoes

1 cup pitted Greek (kalamata) olives, halved

3 tablespoons drained capers

2 teaspoons anchovy paste

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/2 cup red wine, optiona)

4 tablespoons grated Parmesan


  1. *Cooks note: this amount of sauce makes enough for 3 pasta meals and enough for 4 Quick Fix dinners based on pasta puttanesca. If you are only making this recipe, the extra sauce can be frozen for up to 3 months.
  2. Cook pasta according to package directions. Drain, transfer to a large bowl and cover with foil to keep warm.
  3. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.
  4. Pour 2 cups of mixture over pasta and toss to combine. Top with Parmesan. Refrigerate or freeze remaining sauce until ready to use.
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