Pasta puttanesca

Try out this simple and colorful dish that’s perfect for weekdays

Pasta puttanesca is an easy dinner—just open a few cans and heat. It’s loaded with the delicious flavors of tomatoes, olives, capers, and anchovies. Yep, anchovies! They are a cook’s secret weapon because they add so much flavor.

pasta pattanesca

Serves: 4

Prep time: 5 min

Cook time: 25 min

Total time: 30 min

Ingredients:

2 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon crushed red pepper
2 oz tinned anchovies

2 14.5-ounce cans diced or crushed tomatoes
3 tablespoons capers, drained
16 oz pitted whole black olives, drained
12 oz cooked pasta (linguine, penne, or spaghetti)

Prep/cooking instructions:

Add olive oil to a large, heavy-bottomed saucepan over medium heat. Add garlic, oregano, crushed red pepper, and anchovies. Stir to break up anchovies. Cook for 2-3 minutes. Add tomatoes and bring mixture to a boil. Reduce heat and simmer for 20 minutes. Stir in capers and olives, and cook for 5 more minutes.
Serve over cooked whole wheat pasta.

Additional tips:

It's even better the next day. If you're lucky enough to have leftovers, the flavors mingling overnight pump up the delizioso factor!

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