Pasta Puttanesca

Yield 2-4 servings

Ridiculously easy this dish can be made entirely from pantry staples if you don’t count the fresh basil or parsley at the end.



  1. Boil water to cook pasta. Add a generous sprinkling of salt to the pasta water.
  2. Heat oil in a heavy skillet. Cook garlic, anchovy paste (or substitute), red pepper flakes, 1/4 teaspoon salt, and black pepper in skillet over medium-high heat stirring until fragrant and until garlic is a golden color. Don’t let it burn!
  3. Add tomatoes with their juices, to the garlic/oil mixture. Stir. Add olives, capers, and sugar and simmer on low, 3-6 minutes, stirring occasionally.
  4. While the sauce simmers, cook the pasta until almost tender.
  5. Drain pasta, saving ¼ cup of pasta cooking water. Add the cooked pasta to the skillet with the tomato sauce. Simmer, turning pasta with tongs until pasta is tender, about 1-2 minutes more. While it’s simmering, add a little of the pasta cooking water until the sauce reaches desired consistency. Taste and add salt and pepper to taste.
  6. Sprinkle with fresh basil and serve with grated Parmesan.

Nutrition Facts

Serving Size 1-2 cups

Amount Per Serving

Calories 350

% Daily Value

Total Fat 14 g


Saturated Fat 2 g


Sodium 532 mg


Total Carbohydrates 49 g


Dietary Fiber 4 g


Protein 10 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Empty Nest Eats at