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Pasta Puttanesca

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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If you need a 15-minute pantry meal, this hearty dish will be on your table faster than you can have pizza delivered.
By Bree Hester
Created Oct 11, 2011
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.

Nutrition

Nutrition Facts are not available for this recipe
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