Pasta Puttanesca
A pasta dish built on tomatoes, olives, capers, and anchovies, combined with swappable pasta and protein options. Toss cooked pasta with warm puttanesca sauce for a quick, assembled dish.
Ingredients
Method
Pit and halve the kalamata olives if not pre-pitted. Chop the anchovies and mince the garlic. Drain the capers.
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain in a colander and set aside.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the canned tomatoes, olives, capers, and chopped anchovies. Add red pepper flakes. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.
If using protein, add cooked flaked fish, canned tuna, crumbled bacon, or ground turkey now and stir to combine. Heat through for 1–2 minutes.
Add the cooked pasta to the skillet with the sauce. Toss gently with tongs until the pasta is evenly coated.
Taste and adjust seasoning with salt and black pepper as needed.
Divide the pasta puttanesca among bowls. Garnish with fresh chopped parsley and grated Parmesan cheese if desired. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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