Pasta Puttanesca (Pasta with Olive Sauce)
Recipe type: Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
Studded with green and black olives and a generous helping of ripe tomatoes, this is a quick pasta dish that’s perfect for a summer evening.
  • 10 to 12 ounces pasta, any long variety of your choice (spaghetti, linguine, angel hair, etc.)
  • 1½ tablespoon extra-virgin olive oil
  • 2 to 3 cloves garlic, minced
  • ¾ cup pitted brine-cured olives, chopped (try a combination of black and green)
  • 12-ounce jar roasted red peppers, diced
  • 4 medium ripe tomatoes, diced
  • ¼ cup dry white or red wine, or water
  • ¼ cup minced fresh parsley
  • Salt and freshly ground pepper to taste
  1. Cook the pasta in plenty of rapidly simmering water until al dente,then drain.
  2. Heat the oil in a large saucepan. Add the garlic and sauté until over low heat until golden, about 2 to 3 minutes.
  3. Add the olives, roasted peppers, tomatoes, and wine. Turn the heat up to medium-high and bring to a rapid simmer, then remove from the heat.
  4. Combine the cooked pasta with the olive sauce in a large serving bowl. Add the parsley, season with salt and pepper, and toss together gently. Serve at once.
Recipe by VegKitchen at