cooking · Dinner

Artichoke and Olive Puttanesca Pasta

I looovvveeee puttanesca sauces (as I am sure many of my readers have noticed). There is just something about tomatoes+peppery bite+pasta=Yum.

This sauce may seem expensive to make due to the artichokes and kalamata olives, do as I do – stock up at Costco and these items become very affordable!

Artichoke and Olive Puttanesca Pasta


  • 1 lb angel hair pasta
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp roasted garlic (jarred)
  • ½ tsp red pepper flakes
  • 2 14.5 ounce cans diced tomatoes, no salt added
  • 1 cup marinated artichokes, drained and chopped
  • ½ cup chopped pitted kalamata olives
  • 2 Tbsp capers, drained
  • 1 tsp parsley (dried)
  • ½ tsp basil (dried)


Bring a large pot of water to a boil, add the angel hair and cook for time on package, drain.

In a large saucepan heat the oil over medium heat, add the garlic and cook for a minute, stir in the red pepper flakes and heat for a couple of seconds.

Add in everything else and simmer for 10 minutes, or until the sauce is hot.

Toss the pasta with the sauce and serve.

Serves 4.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.