Pasta Puttanesca

Total Time
40 min
25 min
15 min
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.


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


15 medium, Kalamata variety, pitted, sliced


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


  1. Bring a large pot of salted water to a boil; cook pasta according to package directions.
  2. 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.
  3. 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.
  4. Serving size: 1 rounded cup


You can use regular pasta if you prefer - just make sure to account for any extra SmartPoints values.

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