Italian Pasta Puttanesca with Olives and Capers
A bold and savory Italian pasta dish featuring tangy olives, briny capers, and rich tomato sauce tossed with spaghetti for an easy weeknight meal. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs ounces spaghetti pasta, tablespoons extra virgin olive oil, garlic cloves, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 12 ounces spaghetti pasta
- 3 tablespoons extra virgin olive oil
- 5 cloves garlic cloves, thinly sliced
- 4 fillets anchovy fillets, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 can (14 oz) canned diced tomatoes
- 1/2 cup kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 ounces spaghetti and cook for 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
- Step 2: Meanwhile, heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves, 4 chopped anchovy fillets, and 1/2 teaspoon crushed red pepper flakes. Sauté for 1-2 minutes until garlic is fragrant and anchovies dissolve.
- Step 3: Add 1 can (14 oz) diced tomatoes with juices, 1/2 cup halved kalamata olives, and 2 tablespoons drained capers to the skillet. Simmer for 8 minutes until the sauce thickens and flavors meld.
- Step 4: Toss the drained spaghetti into the sauce along with 1/2 cup reserved pasta water, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir vigorously for 1 minute until pasta is evenly coated and sauce clings.
- Step 5: Remove from heat and stir in 2 tablespoons chopped fresh parsley. Serve immediately with 1/4 cup grated Parmesan cheese, if desired.
Frequently asked questions
How long does Italian Pasta Puttanesca with Olives and Capers take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian Pasta Puttanesca with Olives and Capers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces spaghetti pasta from drying out.
Can I substitute ingredients in Italian Pasta Puttanesca with Olives and Capers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Pasta Puttanesca with Olives and Capers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Italian Pasta Puttanesca with Olives and Capers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
