clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pasta Puttanesca Recipe

  • Author: Maxine Dubois
  • Total Time: 20 minutes
  • Yield: 4 1x


This Pasta Puttanesca Recipe is made with onion, garlic, white wine, tomatoes, capers, olives, and topped on al dente spaghetti.


  • ½ cup olive oil
  • ½ yellow onion, diced
  • 2 tablespoons of minced garlic
  • ⅓ cup of white wine
  • 1 28 oz can whole plum tomatoes, drained and crushed by hand
  • 4 anchovy fillets, chopped
  • 1 tablespoon of crushed red peppers
  • ⅓ cup of drained capers
  • ½ of drained black olives, sliced in halves
  • 1 lb of cooked spaghetti
  • ¼ cup of chopped fresh basil
  • Parmesan, to serve


  1. In a large pan, add olive oil and onion and cook until the onion is soft, about 5 minutes. Add garlic until it starts to brown, around 1 minute. Pour in the white wine and stir. Bring to a simmer until wine evaporates by half, about 4 minutes.
  2. Add the crushed tomatoes, salt and pepper. Cook, uncovered, for about 10 minutes.
  3. Add the olives, capers, anchovies, red pepper flakes and cook for another 6 minutes. Stir in the basil and simmer, covered, for another 5 minutes.
  4. Top the pasta with the sauce and parmesan cheese (omit if vegan).
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Italian


  • Serving Size: 1
  • Calories: 580
  • Sodium: 580mg
  • Fat: 15g
  • Saturated Fat: 2.3g
  • Carbohydrates: 93g
  • Fiber: 9.6g
  • Protein: 19g
  • Cholesterol: 2.6mg