Best 3 Healthy Pasta Puttanesca Recipes

Pasta puttanesca is a classic Italian dish that is made with tomatoes, olives, capers, and anchovies. It is a quick and easy meal to make, and it is packed with flavor. This article will provide you with a recipe for a healthy version of pasta puttanesca that uses whole wheat pasta, fresh vegetables, and low-fat cheese. This recipe is a great way to enjoy a delicious and nutritious meal without feeling guilty.

Let's cook with our recipes!

PASTA PUTTANESCA

Pasta Puttanesca image

Provided by Ellie Krieger

Categories main-dish

Time 17m

Yield 4 (1 1/2 cup) servings

Number Of Ingredients 12

Ingredients

8 ounces whole-wheat thin spaghetti, vermicelli or angel hair
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/4 cup pitted chopped Spanish or Greek olives
2 tablespoons capers
1 teaspoon anchovy paste
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon crushed red pepper flakes
1 (14-ounce) can diced tomatoes, preferably "no salt added"
3/4 cup chopped fresh arugula
1/4 cup grated Parmesan

Steps:

Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.

HEALTHY PASTA PUTTANESCA

Healthy Pasta Puttanesca image

Make and share this Healthy Pasta Puttanesca recipe from Food.com.

Provided by Brenda.

Categories Spaghetti

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces thin whole wheat spaghetti
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/3 cup flat leaf parsley, chopped
1/4 cup kalamata olive, pitted chopped
2 tablespoons capers
1 teaspoon anchovy paste
1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 (14 ounce) can diced tomatoes, preferably no salt added
3/4 cup fresh arugula, chopped
1/4 cup parmesan cheese, grated

Steps:

Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute.
Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more.
Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.

Nutrition Facts : Calories 293.6, Fat 7.4, SaturatedFat 1.9, Cholesterol 7.2, Sodium 371.9, Carbohydrate 48.8, Fiber 2, Sugar 2.8, Protein 12.7

SPAGHETTI PUTTANESCA

Spaghetti puttanesca image

Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family

Provided by Esther Clark

Categories Dinner, Pasta, Supper

Time 35m

Number Of Ingredients 10

Ingredients

3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
½ tsp chilli flakes (optional)
400g can chopped tomatoes
5 anchovy fillets, finely chopped
120g pitted black olives
2 tbsp capers, drained
300g dried spaghetti
½ small bunch of parsley, finely chopped

Steps:

Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.

Nutrition Facts : Calories 495 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your pasta puttanesca. Use the best quality pasta, tomatoes, and olives you can find.
Don't be afraid to adjust the recipe to your taste: This recipe is a great starting point, but feel free to adjust the ingredients and proportions to suit your own preferences. For example, if you like more heat, you can add more red pepper flakes. If you prefer a brinier flavor, you can add more capers. And if you want a more vegetarian-friendly dish, you can omit the anchovies.
Serve immediately: Pasta puttanesca is best enjoyed hot and fresh out of the pan. If you need to make it ahead of time, you can cook the pasta and sauce separately and then reheat them together just before serving.

Conclusion:

Pasta puttanesca is a delicious and versatile dish that can be easily tailored to your own taste. With its simple ingredients and quick cooking time, it's a perfect weeknight meal. So next time you're looking for a quick and easy pasta dish, give pasta puttanesca a try. You won't be disappointed!

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