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How to Make Pasta Puttanesca
This bold, briny dish comes together fast with pantry staples and a burst of fresh herbs.

Pasta Puttanesca is a classic Italian dish known for its bold flavors, quick prep, and the clever use of pantry ingredients like olives, capers, anchovy paste, and canned tomatoes. This version adds a nutritious twist with whole-wheat pasta and fresh greens, making it a balanced, satisfying meal you can have on the table in under 30 minutes.
Here’s how to make this vibrant, savory pasta at home.
Ingredients
8 ounces whole-wheat thin spaghetti, vermicelli, or angel hair
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/4 cup pitted chopped Spanish or Greek olives
2 tablespoons capers
1 teaspoon anchovy paste
1 tablespoon fresh oregano leaves (or 1 teaspoon dried)
1/8 teaspoon crushed red pepper flakes
1 (14-ounce) can diced tomatoes, preferably no salt added
3/4 cup chopped fresh arugula
1/4 cup grated Parmesan cheese
Directions
Cook the pasta: Bring a large pot of water to a boil. Add pasta and cook according to the package directions until al dente. Drain and set aside.
Make the sauce: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Add the aromatics: Stir in parsley, olives, capers, anchovy paste, oregano, and red pepper flakes. Cook for 2 minutes to combine the flavors.
Simmer with tomatoes: Add the diced tomatoes (with their juices) and simmer for about 5 minutes, allowing the sauce to thicken slightly.
Wilt the greens: Stir in the chopped arugula and cook for 1 minute more, just until the greens are wilted.
Toss and serve: Add the drained pasta to the skillet and toss to coat evenly with the sauce. Top with grated Parmesan before serving.
Why You'll Love It
Quick and easy: Done in under 30 minutes.
Flavor-packed: Salty, spicy, and just the right amount of umami.
Nutritious: Whole-wheat pasta adds fiber, arugula brings antioxidants, and olives offer heart-healthy fats.
Serve with a simple green salad or roasted vegetables to complete the meal.
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