Pasta Puttanesca
- Total Time
- 0:40
- Prep
- 0:25
- Cook
- 0:15
- Serves
- 8
- Difficulty
- Easy
This quick-prep pasta sauce 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.
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uncooked whole-wheat spaghetti12 oz
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olive oil1 Tbsp
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garlic clove(s)3 medium clove(s), minced (or more to taste)
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canned tomato paste1 Tbsp
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anchovy paste2 tsp
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grape tomatoes6 cup(s), halved
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olive(s)15 medium, Kalamata variety, pitted, sliced
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capers3 Tbsp, rinsed
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fresh parsley½ cup(s), Italian variety, chopped (plus extra for garnish)
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crushed red pepper flakes½ tsp
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kosher salt½ tsp, or to taste
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whole wheat Panko breadcrumbs¼ cup(s), toasted in a dry pan until browned
- Bring a large pot of salted water to a boil; cook pasta according to package directions.
- Meanwhile, heat oil in a large skillet over medium-low heat. Add garlic; cook, stirring, until golden brown, about 2-3 minutes. Add tomato paste and anchovy paste; cook, stirring, 2-3 minutes. Add tomatoes, olives and capers; cook, tossing, until tomatoes are heated through and beginning to soften, about 5 minutes.
- Reserve 1 c pasta cooking water; drain pasta. Add pasta to the sauce along with ¾ c reserved pasta water, parsley and red pepper flakes; cook until piping hot and liquid thickens enough to coat pasta (it’s OK if it looks a little wetter than you’d want, as the pasta will continue to absorb the liquid). Season to taste; serve immediately, garnished with parsley and breadcrumbs.
- Serving size: 1 rounded cup