Spaghetti Puttanesca

Get dinner on the table in half an hour with mostly pantry ingredients, including olives, capers, tomatoes, good-quality olive oil – and Italpasta’s rough-cut pasta to hold in all that delicious sauce.

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Prep Time: 15 mins
Cook Time: 15 mins
Serves: 4


  • 12 oz Italpasta Artisan Spaghetti
  • 1/3 cup extra virgin olive oil
  • 1 can Italian tomatoes, chopped
  • 6 clove garlic, thinly sliced
  • 6 anchovies in oil
  • 1/2 tsp chili pepper flakes
  • 3/4 cup green and/or black olives, sliced


  • Heat oil in large skillet set over medium-high heat; cook garlic, anchovies and hot pepper flakes, stirring constantly to break up anchovies, for 30 to 60 seconds or until softened and fragrant. Stir in olives. Add tomatoes; cook for 7 to 10 minutes.
  • Cook spaghetti according to package directions. Drain, reserving 1/4 cup (60 mL) cooking liquid. Add spaghetti to skillet; toss to coat with reserved cooking liquid.


Add some protein by stirring in two cans of olive-oil packed tuna or a can of cannellini beans.   
Increase or omit the hot pepper flakes based on preference. 

Nutritional Analysis

Calories: 590kcal | Carbohydrates: 77g | Protein: 16g | Fat: 25g | Cholesterol: 5mg | Sodium: 480mg | Fiber: 6g | Sugar: 7g