Pasta Puttanesca

Pasta Puttanesca

This hearty and flavorful puttanesca dish uses kalamata olives, salty capers, crushed tomatoes and red pepper flakes for a mouthwatering Italian pasta dinner. Recipe provided by Jill Silverman Hough.

  • prep
  • cook
  • 4-6 servings


  • 1/4 cup olive oil

  • 1 onion, cut into 1/2-inch dice

  • 4 cloves garlic, smashed

  • Pinch red pepper flakes, plus more for serving

  • 4 anchovy fillets, chopped (optional)

  • 1/2 cup dry white wine

  • 1 28-ounce can crushed tomatoes

  • 10 ounces spaghetti, linguini, fettuccine, or other favorite pasta

  • 3/4 cup halved Lindsay┬« Naturals Kalamata Olives

  • 2 tablespoons drained Lindsay┬« Capers

  • 2 tablespoons chopped fresh oregano

  • Salt and black pepper, to taste

  • Grated or shredded Parmesan cheese, for serving

Cooking Directions

  1. In large skillet over medium heat, warm olive oil. Add onion, garlic, red pepper flakes, and anchovies, if using; cook, stirring occasionally, until onion is tender, 6 to 8 minutes. Stir in wine and increase heat to high; cook until reduced to thin layer in skillet, 2 to 3 minutes. Add tomatoes, bring to a boil, and reduce to a simmer; cook, stirring occasionally, until sauce is slightly thickened, 8 to 10 minutes.

  2. Meanwhile, cook pasta according to package directions.

  3. Add olives, capers, oregano, and salt and pepper to taste to tomato sauce. Drain pasta and add to skillet, tossing with sauce. Transfer to plates and serve, with cheese and additional red pepper flakes on the side.


  • Calories366
  • Fat13.9g
  • Protein9.6g
  • Cholesterol2.3mg
  • Total Carbs48.2g
  • Fiber4.6g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.