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Pasta Puttanesca

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • 8 ounces whole-wheat thin spaghetti, vermicelli or angel hair

  • 1 tablespoon extra-virgin olive oil

  • 2 cloves garlic, minced

  • 1/3 cup chopped flat-leaf parsley

  • 1/4 cup pitted chopped Spanish or Greek olives

  • 2 tablespoons capers

  • 1 teaspoon anchovy paste

  • 1 tablespoon fresh oregano leaves or 1 teaspoon dried

  • 1/8 teaspoon crushed red pepper flakes

  • 1 (14-ounce) can diced tomatoes, preferably 'no salt added'

  • 3/4 cup chopped fresh rocket

  • 1/4 cup grated Parmesan


Step 1

Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.

Step 2

While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the rocket and simmer for 1 minute more, until the greens wilt slightly.

Step 3

When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.

Step 4

Serves: 4; Calories: 321; Total Fat: 9.5 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 50 grams; Sugar: 6 grams; Fiber: 8 grams; Cholesterol: 7 milligrams; Sodium: 678 milligrams


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