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Whole Wheat Pasta Puttanesca

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 6 servings

Ingredients

  • 1 pound whole grain spaghetti any pasta will work
  • 1/8 cup extra virgin olive oil
  • 4-6 anchovies
  • 1 teaspoon crushed red pepper
  • 1 cup Castelvetrano olives smashed and seeded (or green olives of your choice)
  • 1/2 cup black cured olives, roughly chopped
  • 6 cloves fresh garlic smashed and minced
  • 1/2 cup capers
  • 28 ounces whole or crushed canned tomatoes I large can (preferable San Marzano or similar)
  • 1/2 teaspoon oregano
  • salt and black pepper to taste
  • 1/4 cup wine or vodka
  • 1/4 cup fresh parsley
  • 1/4 cup pecorino romano cheese freshly grated

Instructions

  • Begin heating water for pasta (following package directions).
  • In large, heavy skillet (on medium low heat) sauté anchovies and crushed red pepper in 2 tablespoons of olive oil for a few minutes while breaking up/crushing anchovies with back of fork. Add garlic; cook for 1-2 more minutes.
  • Drizzle a tablespoon of tomato sauce (not the tomatoes yet) and raise heat to medium; add capers and olives and cook another 1-2 minutes.
  • Add wine and give a stir, Add tomatoes and, bring to bubble, After about 5 minutes crush tomatoes with fork (if using whole tomatoes) and add spices (including fresh parsley). Cook for 15 minutes.
  • Once pasta is al dente, add pasta directly from hot water to sauce in the pan. Retain one cup of the pasta water.
  • Toss to coat pasta with sauce and then add half the cheese. Add a little pasta water (about 1/4 cup) to sauce/pasta, and more if needed.
  • Plate pasta and garnish with more grated cheese, fresh parsley and crushed red pepper (if desired).