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Pasta Puttanesca

Pasta Puttanesca
  • Meal


  • Cusine


1 lb pasta, your preference

2 Tbsp olive oil

1 small yellow onion

4 cloves garlic

3 filets anchovies

1/2 tsp red pepper flakes

28 oz can diced or crushed tomatoes

10-15 kalamata olives

1/3 bunch fresh basil or 1 tsp. dry

2 Tbsp capers

1/2 Tbsp brown sugar, optional


Fill a large pot with water (about 2/3 full) and bring to a rolling boil. Cook the pasta according to the package directions (boil 5-7 minutes or until al dente). Drain in a colander. While the pasta boils, dice the onion and mince the garlic. Add the olive oil to a large skillet and heat it over medium. Add the onion, garlic, anchovy filets and red pepper flakes to the oil in the skillet and sauté until softened (5 minutes). Add the canned tomatoes, roughly chopped kalamata olives, capers and roughly chopped basil. Reduce the heat to low and simmer until the pasta is done cooking (about 10 minutes). If the sauce has too much of a bite for you, add 1/2 Tbsp. of brown sugar to mellow it out. Once the pasta is cooked and drained, add it to the skillet with the puttanesca sauce. Stir well to combine. Alternatively, place cooked past on a plate and top with a scoop of puttanesca sauce.