Barely Cooked Pasta Puttanesca with Olives and Capers

Barely Cooked Pasta Puttanesca with Olives and Capers
Robin Miller
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 12 mins


16ounces bow tie pasta
3cups chopped fresh tomatoes
1/2cup pimiento-stuffed olives, halved crosswise
2tablespoons drained capers
2tablespoons sun-dried tomato paste
1clove fresh garlic, minced
1/2teaspoon dried oregano
3-4tablespoons chopped fresh basil
Salt and freshly ground black pepper
4tablespoons grated parmesan cheese


1. Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the pasta cooking water.

2. In a large, high-sided skillet, combine the tomatoes, olives, capers, tomato paste, garlic, and oregano. Set the pan over medium-heat heat and bring to a simmer. Add the reserved pasta cooking water and simmer 1 minute. Remove the pan from the heat and stir in the basil. Season to taste with salt and pepper.

3. Spoon the pasta into individual bowls and top with the tomato sauce. Top with the parmesan cheese.

Nutritional Info *per serving

  • Calories 511
  • Fat 6g
  • Cholesterol 4mg
  • Sodium 670mg
  • Carbohydrate 96g
  • Fiber 6g
  • Sugars 8g
  • Protein 19g