This recipe is economical, flavor-packed, and delicious.

Pasta Puttanesca

This recipe is economical, flavor-packed, and delicious.


  • ¼ cup olive oil
  • 2 Tbsp butter
  • 1 large white onion, medium dice
  • 1-2 Tbsp red pepper flakes
  • 2 cloves garlic, minced
  • 1 12oz can of diced tomatoes
  • 8 whole anchovy fillets, minced
  • ½ cup black olives, pitted and roughly chopped
  • 2 Tbsp capers, rinsed and roughly chopped.
  • ½ bunch fresh parsley, chopped
  • 12oz dried pasta


  • Heat your olive oil and butter in a heavy-bottomed sauce pot or large saute pan on medium-low heat.
  • Slowly cook the white onion in the fat for 20 minutes, until the onion becomes translucent but not burned.
  • Add minced garlic and red pepper flakes and cook for an additional 2 minutes.
  • As the sauce is coming together, boil water for pasta and salt it until the water tastes pleasantly salty, almost like the ocean but less salty.
  • Add canned diced tomatoes and cook down for an additional 20 minutes, or until your sauce has reached its desired consistency.
  • During the last 3 minutes of cooking, incorporate the anchovies, olives, capers.
  • Cook your pasta in the salty water, drain, and toss pasta with the sauce.
  • Garnish with fresh parsley.


The sauce re-heats well the next day.
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