This recipe is geared toward the Beginner Chef in your household. It’s super easy to complete and is very tasty. The best part of this recipe is that it can entirely come from your pantry. For those tired work nights or for teaching your kids to cook, this Pasta Puttanesca does the trick.
If you kids enjoy olives, they are assured to enjoy Pasta Puttanesca. It’s sweet and tangy flavor is a huge hit in our household. But then again, my youngest can devour an bottle of olives entirely on her own.
Prepare Your Ingredients
Prepare your tomatoes and herbs by dicing your tomatoes. Make sure to cut them into a bite size. They will cook down a bit, but you’ll still want them to be easy to eat with a fork. Finely chop the marjoram and parsley. If you aren’t sure of the best way to chop your herbs, Good Housekeeping has a great tutorial video you might find helpful.
Preparing Your Pasta
This is a very simple and straight forward recipe to prepare. In a large pot, bring your pasta water to a hard boil. I like to use thin spaghetti, but you can really use any pasta you prefer. Prepare your pasta according to he package directions.
To make your sauce, heat the olive oil in a large shallow skillet. Add in the garlic and allow it to simmer for a minute, until it is fragrant. Stir in your tomatoes and allow them to simmer for 5 minutes or until they are well heated. Add the remaining ingredients and stir until the sauce is thoroughly combined. Allow your sauce to simmer until the pasta is ready. The liquid will evaporate off to create a thicker sauce.
Once your pasta is ready, go ahead and drain it. Return the pasta to the cooking pot. You are ready to stir in the sauce. Make sure it is well combined. The olives and tomatoes tend to settle to the bottom of the pot, so you’ll want to intentionally try to keep them stirred in.
Serving you Pasta Puttanesca is as easy as putting it on a plate. There really isn’t any trick to it. It’ll look delicious no matter how you plate it. This really easy a perfect recipe for beginners. Enjoy!
Pasta PuttanescaCourse: Beginner Chef Recipes, DinnerCuisine: ItalianDifficulty: Easy
16 oz. Thin Spaghetti – or your favorite pasta, cooked according to the package instructions.
1 T. Olive Oil
3 Cloves Garlic, Minced
2 1/2 cups Roma Tomato, diced – or 2 14.5 oz. cans diced tomatoes
3/4 cup Kalamata Olives, pitted and sliced
1 T. Capers, drained
1 T. Italian Parsley, finely chopped
2 tsp. Marjoram, finely chopped
1 tsp. Coarse Black Pepper
- In a large pot, cook your pasta according to the instructions.
- Using a large sauce pan, heat the olive oil over medium heat. Stir in the garlic and allow to simmer for 1 minute or until it is fragrant.
- Pour in the tomatoes and allow to simmer over medium heat for 5 minutes.
- Stir in the remaining ingredients and allow the sauce cook simmer over medium heat until your pasta is ready. The liquid will cook down to create a thicker sauce.
- Once your pasta is ready, drain and return it to the pot.
- Pour your Puttanesca sauce over the pasta and stir to combine.
- You are ready to serve.
4 servings per container
- Amount Per ServingCalories225
- % Daily Value *
- Total Fat
- Saturated Fat .99g 5%
- Sodium 375mg 16%
- Potassium 305mg 9%
- Total Carbohydrate
- Dietary Fiber 8.6g 35%
- Sugars 3.9g
- Protein 7.52g 16%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.