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Pasta alla Putanesca

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Our all-star, easy-to-follow pasta recipe will have your taste buds dancing! The cherry tomatoes cook long enough to release their juicy goodness, which blend exquisitely with the garlic-flavoured olive oil. This delicious dish combines sundried black olives and fresh basil for a beautifully simple and easy addition to the table.

 1 pkg spaghetti or penne
 1 cup Sardo Pitted Kalamata Olives
 Sardo Capers
 ½ Jar Tomato Sauce
 2 large cloves minced garlic
 ¼ cup EVOO (Extra-Virgin Olive Oil)
 4 fresh parsley (chopped)
 Grated Parmesan cheese to taste
 1 tbsp Salt to taste
 Chili flakes to taste (optional

In a large skillet, add olive oil and garlic and cook until golden (do not burn).


Fill a large pot 3/4 full with water and bring it to a boil.


Add 2 tbsp of salt to the water.


Add cherry tomatoes and a half full ladle of boiling water to your skillet.


Stir and cover with a lid for about 5 to 6 minutes until tomatoes start to soften.


Add chopped basil leaves and olives, then cook for another 3 to 4 minutes.


Turn off the skillet heat and set it aside.


Cook pasta according to directions on the package.


Drain and add to the tomatoes and olives mixture, tossing to combine.


Sprinkle with chili flakes and serve with fresh grated cheese, if desired.

Nutrition Facts

Servings 4