Olive and Sundried Tomato Puttanesca Pasta
A savory Italian pasta dish featuring briny olives, tangy sundried tomatoes, and capers simmered in a garlicky tomato sauce. This italian-inspired pasta ready in about 30 minutes pairs spaghetti, extra virgin olive oil, minced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Olive and Sundried Tomato Puttanesca Pasta take to make?
Total time is about 30 minutes (10 min prep + 20 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 Olive and Sundried Tomato Puttanesca Pasta?
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 spaghetti from drying out.
Can I substitute ingredients in Olive and Sundried Tomato Puttanesca Pasta?
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 Olive and Sundried Tomato Puttanesca Pasta 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.
What goes well with Olive and Sundried Tomato Puttanesca Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
