Pasta Puttanesca

Blogger Bree Hester of bakedbree.com shares a favorite recipe for Pasta Puttanesca. Need a 15 minute pantry meal? This Pasta Puttanesca will be on your table faster than you can have pizza delivered.

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Prep Time 20 min
Total Time 20 min
Servings 4

Ingredients

1: package (16 oz) pasta (such as rigatoni, penne rigate, mostaccioli or jumbo elbow macaroni)

3: tablespoons olive oil

1/4: cup sliced pitted kalamata olives

3: tablespoons capers

3: cloves garlic, finely chopped

1: can (14.5 oz) Muir Glen® organic diced tomatoes

1/2: teaspoon salt

1/2: teaspoon crushed red pepper flakes, if desired

1/4: teaspoon pepper

1/4: cup chopped fresh parsley

1/4: cup grated Parmesan cheese

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Directions

1 Cook pasta as directed on package.
2 Meanwhile, in large sauté pan, heat oil over medium heat. Add olives, capers, garlic, tomatoes, salt, pepper flakes and pepper.
3 Heat to boiling. Reduce heat to a simmer. Check seasoning; add additional salt and pepper if needed.
4 Reserve about 1 tablespoon parsley for garnish. Add cooked pasta and remaining parsley to pan; toss gently to coat. Spoon into individual serving bowls.
5 Garnish with reserved parsley and the Parmesan cheese.

EXPERT TIPS

Expert Tips

Keeping a well-stocked pantry allows dinner to be on the table in no time. Keep an assortment of canned tomatoes in the pantry for quick pasta sauces.

Traditionally, puttanesca sauces contain anchovies. I did not have any in my pantry, so I left it out, and it is just as delicious. When cooking from your pantry, do not skip a recipe because you are missing an ingredient. Chances are it will be just as delicious without it.

Got questions? Our experts have the answers. Ask Betty now.