Pasta Puttanesca

Recipe adapted from Simply Recipes.


  • 2 TBSP olive oil
  • 1/2 c. onion, finely chopped 
  • 3 garlic cloves, finely chopped
  • 3 to 4 canned anchovies, chopped
  • 2 TBSP tomato paste
  • 1/2 tsp. red pepper flakes
  • 1 (28 oz.) can crushed tomatoes
  • 2 tsp. dried oregano
  • 1 14 oz. can artichoke hearts, quartered, optional
  • 2 TBSP capers
  • 3/4 c. Kalamata olives, roughly chopped
  • 1 lb. angel hair pasta
  • Salt and sugar, to taste
  • 1/4 c. fresh parsley, chopped


  1. Cook pasta al dente according to package.
  2. Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, saute the onions until they’re soft and translucent, about 4-5 minutes. While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can; then add the finely chopped garlic and cook another minute.
  3. Add the tomato paste to the pan and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, artichoke hearts, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes. Taste and adjust seasoning with salt and sugar, if desired.
  4. Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.

Pasta Puttanesca:

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