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Pasta Puttanesca - budget friendly, quick and easy recipe for busy weeknights

Pasta Puttanesca

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 473 kcal


  • 1 pound dried pasta
  • 56 ounces crushed tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/8 teaspoon dried red pepper flakes
  • 1/2 cup kalamata olives pitted, chopped
  • 1/4 cup capers rinsed and drained
  • 4 cloves garlic minced
  • 8 anchovy fillets chopped
  • 1/4 cup basil leaves chiffonade


  1. Bring large pot of water to a boil. Cook pasta according to package directions until al dente. Drain and transfer to serving bowls.

    While pasta is cooking, make puttanesca sauce by placing tomatoes and olive oil in a large saucepan. Bring to a boil, then add oregano, red pepper flakes, olives, capers, garlic and anchovy fillets. Stir well; reduce heat and cook for 5-10 minutes.

    To serve, spoon puttanesca sauce on top of pasta and sprinkle with basil chiffonade.

Recipe Notes

Adapted from The Silver Palate.

Nutrition Facts
Pasta Puttanesca
Amount Per Serving
Calories 473 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 737mg32%
Potassium 972mg28%
Carbohydrates 77g26%
Fiber 8g33%
Sugar 13g14%
Protein 15g30%
Vitamin A 690IU14%
Vitamin C 25.5mg31%
Calcium 133mg13%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.