Pasta Puttanesca

Pasta Puttanesca

From Terry’s Italian Kitchen


  • 2 T olive oil
  • 1 clove garlic, minced
  • 2–3 anchovy fillets, chopped (optional)  
  • Pinch of crushed red pepper flakes
  • 2 oz. chopped capers
  • 4 oz. chopped black olives
  • 4 medium plum tomatoes, chopped
  • 2 oz. unsalted butter
  • Salt and pepper to taste
  • 5–6 oz. fusilli or your choice of pasta, cooked al dente
  • Minced fresh parsley for garnish


Warm olive oil in a large skillet over medium heat. Add garlic, anchovies (if using), and red pepper flakes. Cook briefly until garlic turns golden and anchovies melt. Stir in capers, olives, and tomatoes and bring to a vigorous simmer. Add butter to pan, stirring until fully incorporated. Reduce heat and simmer for 5 to 10 minutes until mixture is saucy. Season with salt and pepper. Place hot pasta in a large serving bowl and pour sauce on top. Scatter chopped parsley over dish to garnish.

Note: For a healthier option, substitute Spiralized Vegetable Noodles

Serves 1 (generously)

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