Pasta Puttanesca

It’s amazing how a sauce, built on mostly-pantry ingredients, can come out tasting so robust and refreshing. This sauce carries a depth of flavor that doesn’t overwhelm. Puttanesca, literal meaning aside, truly stands on its own. It would be a great accompaniment to grilled chicken, grilled tofu or a flank steak. If you’re counting calories, try tofu shiritaki noodles (be sure to rinse, drain and pat dry) instead of pasta!

Pasta Puttanesca

Note: This is probably the first post that I can’t label as “Kid Friendly”. Clients love it. My husband loves it. My kids? Not so much.
Puttanesca ingredients
Chopped Olives
Chop the whole tomatoes (or buy canned crushed tomatoes)
Heat the oil with crushed garlic, red pepper flakes and anchovies.
The anchovies disintegrate and dissolve into the oil.
Add remaining ingredients to the pot and let simmer for 15-20 minutes.

Pasta Puttanesca

Adapted from Rachael Ray


2 tablespoons extra-virgin olive oil
6 cloves garlic, crushed
2 tins flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes
1 large can (6 ounces) pitted black olives, coarsely chopped
4 tablespoons capers
2 (32-ounce) can whole tomatoes, chopped
1/4 cup flat leaf parsley, chopped

Kosher Salt, to taste
Freshly ground pepper, to taste
1 pound pasta of your choice, cooked as per instructions (substitute with GF pasta or shirataki noodles)


1. In a large heavy bottomed pot, over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies disintegrate, melt into the oil and completely dissolve and garlic is tender, about 5 minutes.

2. Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat to low, and simmer 15 to 20 minutes.
3. Taste and add kosher salt and/or pepper as needed.
4. Add cooked pasta to the pot and mix to coat generously.
Eat, Drink & Be Yummy!


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