Pasta Puttanesca

Puttanesca sauce is a spicy blend of tomatoes, onions, capers, black olives, oregano, and garlic cooked together in olive oil.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 356
  • Fat: 9.3g
  • Saturated fat: 3.3g
  • Protein: 13.3g
  • Carbohydrate: 55.3g
  • Cholesterol: 13mg
  • Iron: 3.2mg
  • Sodium: 319mg
  • Calories from fat: 23%
  • Fiber: 5.8g
  • Calcium: 181mg


  • 8 ounces uncooked spaghetti
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/4 cup chopped pitted kalamata olives
  • 1/4 cup tomato paste
  • 1 tablespoon capers
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup (2 ounces) grated Asiago or Romano cheese
  • 1/4 cup sliced fresh basil


  1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 tablespoon pasta water.
  2. Meanwhile, heat oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes and next 4 ingredients; bring to a simmer. Simmer, uncovered, 15 minutes or until sauce is thick, stirring occasionally.
  3. Combine pasta, sauce, and reserved 1 tablespoon pasta water. Top with cheese and basil.
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