Olive and Sundried Tomato Puttanesca Pasta

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory Italian pasta dish featuring briny olives, tangy sundried tomatoes, and capers simmered in a garlicky tomato sauce. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs spaghetti, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 480 cal/serving

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Ingredients

12 oz spaghetti
3 tbsp extra virgin olive oil
4 minced garlic cloves
3 chopped anchovy fillets
1/2 tsp red pepper flakes
1 can (28 oz) crushed tomatoes
3/4 cup sliced pitted black olives
1/2 cup sliced pitted green olives
2 tbsp drained capers
1/3 cup chopped sundried tomatoes
2 tbsp chopped fresh parsley
to taste salt
to taste black pepper

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Instructions

Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Drain and reserve 1/2 cup pasta water.
Step 2: While pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 minced garlic cloves, 3 chopped anchovy fillets, and 1/2 tsp red pepper flakes. Sauté for 2 minutes until fragrant, stirring frequently.
Step 3: Pour in 1 can (28 oz) crushed tomatoes, stirring to combine. Let simmer over medium-low heat for 10 minutes until slightly thickened.
Step 4: Stir in 3/4 cup sliced pitted black olives, 1/2 cup sliced pitted green olives, 2 tbsp drained capers, and 1/3 cup chopped sundried tomatoes. Cook for another 5 minutes to meld flavors.
Step 5: Add the drained spaghetti to the sauce along with 1/2 cup reserved pasta water. Toss well over low heat for 1-2 minutes to coat the pasta.
Step 6: Season with salt and black pepper to taste, then sprinkle 2 tbsp chopped fresh parsley before serving.