
Pasta puttanesca
6
6
1
SmartPoints® value per serving
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
8
Difficulty
Easy
Serve this classic Italian puttanesca recipe with an arugula and tomato salad or simple, seasoned, roasted vegetables. The quick-prep pasta sauce, which features tomato paste, anchovy paste, grape tomatoes, olives, and capers, cooks in the time it takes to boil the water and cook the pasta. For the best results, try to time it so you’re draining the pasta when the sauce is ready; you're going to need that pasta cooking liquid to create a glossy, starchy, delicious sauce, so be sure not to drain it all. If you prefer regular (not whole wheat) pasta, that's fine. Just make sure to adjust the recipe accordingly.
Ingredients
Uncooked whole-wheat spaghetti
12 oz
Olive oil
1 Tbsp
Garlic clove(s)
3 medium clove(s), minced (or more to taste)
Canned tomato paste
1 Tbsp
Anchovy paste
2 tsp
Grape tomatoes
6 cup(s), halved
Olive(s)
15 medium, Kalamata variety, pitted, sliced
Capers
3 Tbsp, rinsed
Fresh parsley
½ cup(s), Italian variety, chopped (plus extra for garnish)
Crushed red pepper flakes
½ tsp
Kosher salt
½ tsp, or to taste
Whole wheat Panko breadcrumbs
¼ cup(s), toasted in a dry pan until browned