15 Sep 2014
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Delicious Meal in Under 10 Minutes: Pasta Puttanesca

A quick and easy dinner requiring mostly pantry staple ingredients.

What makes a successful recipe? In my opinion, a great recipe is quick, easy, and convenient. While most dishes can be quick and easy, not all of them are convenient.

Convenience is when you need a versatile recipe for any occasion and you don't have to run out to the grocery store to make it. If you keep a well-stocked pantry, this is a perfect dish to try, requiring mostly non-perishable ingredients every cook should have on hand!

In addition to requiring minimal ingredients, it takes minimal time to prepare. By the time your pasta is cooked, your sauce will be ready for serving.    

As the weather warms and spring sports resume, we're all in the need of a meal that is as effortless as this. Hope you enjoy it!

2 1/2 tablespoons olive oil
4 large garlic cloves, minced
1/2 cup Kalamata olives, pitted and chopped
4 anchovy fillets, finely minced
2 tablespoons capers
1  28-ounce can peeled whole tomatoes in tomato puree
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon salt (add more to taste)
1/4 teaspoon fresh ground pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped parsley
1 box of spaghetti


Start by boiling a large pot of water. Once the water is boiling, cook your pasta according to the package directions until al dente.

While you’re waiting for your pasta, chop your olives, mince your garlic, finely dice your anchovies and assemble the rest of your ingredients.

Heat 2 1/2 tablespoons of olive oil over medium/high heat and saute your garlic until it is about golden, about 1 minute.  Be careful not to let your garlic burn.

Then add your tomatoes, capers, olives, anchovies, oregano, basil, crushed red pepper flakes, salt, and pepper to the pan. Bring your sauce to a boil and lower the temperature to low/medium to simmer for 5 minutes or until your sauce thickens.  Make sure to stir occasionally to break up the tomatoes.

When your pasta is cooked, strain from the water. Add your pasta to the tomato sauce and toss to coat. Meanwhile, chop some parsley and add it to the pan.  Toss until incorporated. Serve and enjoy!

Visit Sprinkles of Parsley for more recipes and step-by-step pictures and tutorials!

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