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Enjoy a homemade pasta puttanesca with olives at home by following this recipe.




Pasta with red sauce and olives on the plate.

  • 2 tablespoons olive oil
  • 1/2 cup onion, chopped
  • 4 cloves garlic, minced
  • 1 28-ounce can petite dice tomatoes, no salt added
  • 1/2 cup mixed olives or Kalamata olives, pitted and coarsely chopped
  • 1 tablespoon capers, drained
  • 2 tablespoons tomato paste
  • 1/2 teaspoon red pepper flakes, crushed
  • 3/4 pound whole wheat spaghetti or linguine
  • 3/4 cup walnuts, toasted and coarsely chopped
  • Springs of fresh basil, optional



  1. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Add garlic and cook another minute. Stir in tomatoes, olives, capers, tomato paste, and red pepper flakes. Bring to a boil, reduce heat to low and simmer 20 minutes, stirring occasionally.
  2. While sauce simmers cook pasta according to package directions.
  3. Drain pasta reserving 1 cup of the cooking water. Toss pasta with sauce. If needed, thin the pasta mixture with pasta water adding only small amounts at a time until desired thickness is achieved.
  4. Serve topped with walnuts and sprigs of fresh basil if desired.


Serves 6


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 6  
Amounts per Serving  
Calories: 452  
  % Daily Value *
Total Fat: 19 g 30%
Saturated Fat: 1 g 7%
Cholesterol: 0 g 0%
Sodium: 393 mg 16%
Carbohydrate: 54 g 18%
Dietary Fiber: 8 g 31%
Protein: trace 0%
Potassium 15%
Calcium 7%
Iron 20%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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