Pasta Puttanesca is an incredibly easy, speedy meal to put together, and that’s no surprise, given its origins.
Puttanesca refers to the, er, “working girls” in Italy who made this quick pasta sauce between, er, customers. Let’s just say they knew their way around the kitchen, too, because this is a delicious meal that comes together in mere minutes. It’s even faster if you’re using leftover noodles; just heat them for a minute in boiling water and drain.
Now, while I add tuna into ours, it’s just as delicious without it. Caper-haters can skip them, but do bump up the amount of green olives if you leave the capers out. Their combination of saltiness mixes so wonderfully with the fresh tomatoes and parsley!
- 1 pkg. (1 lb.) angel hair, spaghetti or linguine pasta
- 1 5-oz. can tuna in water, drained and flaked
- 1 Roma tomato, seeded and chopped
- 1 garlic clove, minced
- ½ oz. flat leaf parsley, minced
- 1 red chili, chopped (optional)
- 12 green olives, pitted and chopped
- 1 lemon, juiced
- 2 tbsp. capers, drained and rinsed
- 2-3 tbsp. extra virgin olive oil
- salt and pepper
- Freshly grated Parmesan cheese (optional)
- Cook pasta according to package directions.
- Meanwhile, put remaining ingredients (except for Parmesan cheese) in bowl and mix well.
- Add pasta and toss with sauce.
- Garnish with Parmesan cheese if desired.
Leaving the tuna out turns this into a wonderful meatless meal. Serve it with a tossed salad or roasted zucchini. Unfortunately, this doesn’t freeze well but that’s fine — we very rarely have any leftovers when I serve Pasta Puttanesca in our house!
Equipment I Use To Make This:
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