Pasta Puttanesca
This pasta putanesca is one of my favorite pasta dishes to make in a hurry. So tasty, healthy and easy. Just right up my alley.
This Pasta Puttanesca is a very popular Italian dish and a very liked one in my household. It is yet another simple, fast and nutritious recipe so I highly suggested. Like I said on some older posts, we do love pasta, we eat it at least two to three times per week, and there is nothing wrong with that.
Like I also said, carbs, complex carbs, should compose 50% of the diet so as long as you are eating this type, rather than simple carbs like candy, cakes, cookies etc you should be fine. Making your own food it also key, and staying away from processed and prepackaged food items it is very important to lead a healthy lifestyle. Exercise should also be part of a healthy lifestyle. What ever type works for you.
Diet don’t work, as diets are temporary. A long term change in lifestyle is what will work. I can’t stress that enough. If you have any questions let me know.
This Pasta Puttanesca is very simple, flavorful and filling pasta dish!
Enjoy.
PrintPasta Puttanesca
Miryam's original recipe
Yield: 4 servings
Total Time: 20 minutes max!
Ingredients:
3 tbsp olive oil
4 garlic cloves, chopped
1 lb can diced tomatoes
2 - 3 tablespoons capers
1 cup pitted olives, diced and drained
2 2.5 oz cans anchovies
2 tablespoons fresh parsley
1 lb whole wheat linguine
Directions:
Cook pasta according to package instructions.
While pasta cooks, in a non-stick skillet add the oil, and garlic. Let the garlic cook for about 1 minute or until lightly browned. Add tomatoes, capers, and olives. Cook over medium to high heat for about 8 minutes.
Add anchovies and half the parsley. Cook for a further 5 minutes. The sauce will thicken. (I normally add 1/2 teaspoon of corn starch, I like my sauce even thicker)
Add cooked pasta and remaining parley and mix through with the sauce. Serve while hot.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Hi Miryam,
Yummm! This dish looks beautifully appetizing to me. I love all of its ingredients (except I confess I might have to leave out the anchovies! ;). You have so many wonderful recipes in your blog. I was just browsing through some of the great muffins you’ve made. I MUST visit here more often (a good New Year’s resolution)!
:) Jane
This is one of my favorite pasta dishes. Yours looks wonderful and sounds delicious. I hope you have had a great day. Blessings…Mary
Just jumping back in to suggest slivered almonds as a possible substitute for pignoli. You are right. They are very expensive now. Have a great weekend. Blessings…Mary
Tengo que volver a prepararla la tengo en un libro de Pastas Gallo, la preparé y me gusto mucho y ahora me la has recordado hace tiempo que no la como.
Un saludo
Miryam esta pasta la comí por primera vez en Italia, creo que en Florencia y me encanto…gracias por la receta…
muchos besos
mmm, it looks yummy and easy:)
Made this tonight for dinner. Was super easy and very good. I used fresh diced tomatoes, a whole head of roasted garlic and half the olives. Turned out perfect. No anchovies in ours either. The capers and olives were enough flavor. We ate this by itself and were very satisfied, but I could also see it pairing well with chicken or fish. Will make this again many more times!
That is awesome Desiree, thanks for letting me know and for visiting my blog :-) I actually need to make this again soon!!
So glad I saw this on IG, love it. How perfect for a warm summer or even spring evening. Will be making this one soon.
Just had this for lunch. Tasty, easy to make and healthy!! Saludos família!!!
That is awesome. I am glad you liked it :-) Besos!
Black olives….or green olivies?
I used black olives :-)
This recipe sounds delish! I actually love anchovies but 2 cans seem like a lot. Do you stir in the anchovies until they dissolve in the sauce or should they remain whole?
They should dissolve in the sauce. You can do one can instead of 2 :-)
Recipe sounds delish except for the anchovies. Can fish sause be substituted? If so how much would you guess?
1 tbsp would be good!!
This looks so good, except for the anchovies. I’m glad I read the comments and found others had left them out. Definitely going to try this one! If I had not seen the other comments I would have just passed on by!