Try out this simple and colorful dish that’s perfect for weekdays

Pasta puttanesca is an easy dinner—just open a few cans and heat. It’s loaded with the delicious flavors of tomatoes, olives, capers, and anchovies. Yep, anchovies! They are a cook’s secret weapon because they add so much flavor.

Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Serves: 4


  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper
  • 2 oz tinned anchovies
  • 2 14.5-ounce cans diced or crushed tomatoes
  • 3 tablespoons capers, drained
  • 16 oz pitted whole black olives, drained
  • 12 oz cooked pasta (linguine, penne, or spaghetti)

Prep/cooking instructions:

  1. Add olive oil to a large, heavy-bottomed saucepan over medium heat. Add garlic, oregano, crushed red pepper, and anchovies. Stir to break up anchovies. Cook for 2-3 minutes. Add tomatoes and bring mixture to a boil. Reduce heat and simmer for 20 minutes. Stir in capers and olives, and cook for 5 more minutes.
  2. Serve over cooked whole wheat pasta.

Additional tips:

  • It's even better the next day. If you're lucky enough to have leftovers, the flavors mingling overnight pump up the delizioso factor!