The simplicity of this Neopolitan recipe belies its luscious flavor. 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. You can enjoy it any time of year, though, so long as you can use flavorful tomatoes. Serve with a green vegetable and a big salad of mixed greens tossed with chickpeas or other beans. Use good olives that come pre-pitted from your market’s olive bar. Photos by Hannah Kaminsky.
Pasta Puttanesca (Pasta with Olive Sauce)
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.
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Servings: 4 to 6
Ingredients
- 10 to 12 ounces pasta any long variety of your choice (spaghetti, linguine, angel hair, etc.)
- 1 1/2 tablespoon extra-virgin olive oil
- 2 to 3 cloves garlic minced
- 3/4 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
- 1/4 cup dry white or red wine or water
- 1/4 cup minced fresh parsley
- Salt and freshly ground pepper to taste
Instructions
- Cook the pasta in plenty of rapidly simmering water until al dente,then drain.
- Heat the oil in a large saucepan. Add the garlic and sauté until over low heat until golden, about 2 to 3 minutes.
- 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.
- 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.
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Nutrition Information:
Per Serving: 295 calories; 5.1g fat; 358.4mg sodium; 53.3g carbs; 4.4g fiber; 9.2g protein
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- Find more of VegKitchen’s Vegan Dinner Recipes and Pasta Entrées.
- Here are more lighter seasonal vegan pasta recipes.
5 Comments
Maria Rodriguez
February 16, 2014 at 10:33 pmLooks great and super easy tbanks
Beverly
March 4, 2014 at 5:49 pmThis was excellent. I used a fresh red pepper b/c I don’t like the jarred ones, prefer them a little crisp. Other than that followed the recipe exactly. Will try this in the summer when fresh tomatoes are plentiful. The grape tomatoes I used were a good sub. for them for now.
Nava
March 4, 2014 at 8:19 pmThanks, Beverly. Glad you enjoyed it. Good idea to sub fresh peppers for the roasted!
Mimi
May 21, 2015 at 1:41 pmOne of our favorite pasta recipes!
Wondering if the nutritional info is based on four servings or six. Thank you.
Nava
May 21, 2015 at 2:15 pmHi Mimi — usually the stats are based on the smaller number of servings, that is, 4 in this case; though since I didn’t do the analyses myself, I wouldn’t stake my life on this. If you want to double check, you can use the myfitnesspal analysis tool. Glad you enjoy this!