My Veggie Chef

Pasta Puttanesca


Zippy and tangy with just a touch of spice, this simple Italian classic is sure to please the whole family. Capers, Greek olives, artichokes, and plenty of garlic make this dish divine. Serve with a green salad and a glass of robust, red wine!


  • Artichokes
  • Capers
  • Carrots
  • Crushed Red Pepper
  • Garlic
  • Italian Seasoning
  • Kalamata Olives
  • Marinara Sauce
  • Onions
  • Parsley
  • Penne
  • Tomatoes
Cook Time
25 min
Pairs With
Red Wine
Good To Have
Salt Pepper
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Cooking Instructions

  1. Defrost 24 hours in refrigerator.
  2. Heat 1 tablespoon oil of choice in a sauce pan over med/high heat. Add onion mixture and cook 5 minutes. 3. Add tomato sauce mixture to onions and bring to a bubble. Cover, reduce heat to low, and simmer 10 minutes.
  3. Meanwhile, bring a large pot of water to a boil over hight heat. Add 1 teaspoon salt to water if desired.
  4. Add pasta to water and cook 8-10 minutes or until pasta is al dente.
  5. Drain pasta and toss with sauce. Serve with a green salad and a glass of robust, red wine!


  • Red Wine
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