Pasta Puttanesca

Pasta Puttanesca Megan


1-2 Cloves Garlic, minced (shallots work well if you’re not a fan of garlic)

Fresh basil leaves, 5-10 leaves, chopped

¼ C pitted Kalamata Olives

1-2 chopped heirloom tomatoes, OR 1 container Cherry tomatoes, OR Sun dried tomatoes (omit tomatoes if cleaning)

¼- ½ tsp Crushed Chili Pepper flakes

1 Tbl.  Capers ( a little juice is OK)

¼- ½ C Crumbled goat or sheep Feta (optional, omit if cleaning use nutritional yeast)

Olive Oil, enough to drizzle

1 lb pasta: Favorite pasta choices; penne, fusilli, spaghetti.

Pecorino Romano grated or shaved (optional, omit if cleaning use nutritional yeast)

Optional vegetables to add:

  • Sautéed zucchini moons* recipe link: HERE
  • Grilled eggplant sliced makes another nice addition. Check out how to grill vegetables: HERE 

Additional vegetables are great, but not necessary for this flavorful easy to make pasta dish.


  • Wash and dry all vegetables. Set them aside.
  • In a 10-12” skillet add 2 Tbl. of olive oil, sauté garlic on med-low heat for 1-2 minutes.
  • Add capers, tomatoes, olives and chili flakes. Cook 1-2 minutes.
  • Add basil now or fresh as a garnish. Take skillet off from heat and set aside.
  • Cook pasta. Drain well.
  • Toss pasta with cooked ingredients, drizzle olive oil, and crumble feta on top.
  • Pepper and Pecorino Romano cheese to taste.

Watch Video Here

Enjoy with a nice salad!

Here is the CLEAN version showed with salad below.


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