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A Take On Pasta Puttanesca

I had a long session with my trainer today and was just bone tired when I got back from the gym. I didn’t want to think very hard about what to make for dinner so my mind was wandering to a book I had picked up recently: Pasta Every Way For Every Day. I saw the book in our library and had skimmed over it this weekend. One recipe that grabbed my attention was for Puttanesca. It was a simple to pull together recipe so I figured I would try a version the guys would like.I left out the anchovies called for, as well I lowered the amount of oil called for. As a trade off I cooked up a couple sun-dried tomato chicken sausages and added them in. Leave them out and you have a very quick vegan/vegetarian pasta dish.

And that seemed perfect for tonight – quick, easy and filling.

Pasta Puttanesca


1 lb spaghetti, broken into half

1 14-ounce cans petite diced tomatoes

1 can sliced black olives, drained (will say drained weight 3.8-ounces)

1/4 cup extra virgin olive oil

1 Tbsp capers, rinsed and drained

1/2 tsp diced dried garlic or 2 chopped cloves

1/2 tsp red pepper flakes

1/4 tsp fresh ground black pepper

3 sun-dried tomato sausages, skinned and roughly chopped

Fresh grated Parmesan cheese for topping


In a large pot bring water to a boil. Add in the spaghetti and cook for time on package.

Meanwhile, add the oil, garlic and red pepper flakes to a heavy medium saucepan. Heat over medium heat till you can just start to smell the garlic. Add in the tomatoes, olives and capers, stirring well. Simmer over medium heat till bubbling, then lower heat.

Heat a small non-stick fry pan over medium heat. Add in the sausage and cook till browned. Pull off the stove and add the sausage to the sauce, stirring in. Let combine with the sauce for a couple minutes to meld flavors. I did not add salt to the sauce – the kick of the red pepper flakes and the saltiness of the sausage was plenty.

Drain the pasta and toss with the sauce to coat. Plate up and top with cheese to taste.

Serves 4.


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