Pasta Puttanesca is a Southern Italian dish with mixed olives, anchovies and red onion and parmesan. Mouthwatering and ready in minutes!


Last week I was surfing Pinterest (shocking) when I spotted a bright, beautiful plate of pasta out of the corner of my eye. I knew even before I clicked that it was a Pioneer Woman photo. I love how her pictures of food feel effortless, stand out in a crowd, and are are totally mouthwatering to look at.



At any rate, I clicked over and indeed, it was her recipe for Pasta Puttanesca!


Pasta Puttanesca is a Southern Italian pasta dish that combines mixed olives, anchovies (don’t you dare click that red x!) parmesan cheese, garlic and red onion for an incredibly flavorful dish that’s inexpensive, but totally impressive.


Start by chopping a heaping 1/2 cup mixed olives. The Pioneer Woman used a mortar and pestle to mash them up, but I just chopped them finely with a knife. A food processor would be great too.

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Next, finely chop four anchovy filets. Anchovies are not fishy tasting. At least none that I’ve ever had. They just taste briny and super savory. You’d never know they were in this pasta dish, but are needed to achieve the correct Pasta Puttanesca flavor, ya dig?


Meanwhile, Ben crumbled up 4 ounces of parmesan cheese,



while I got the rest of the ingredients ready for the pasta. 1 1/2 cups halved grape tomatoes (wellll, maybe a little less – they’re so poppable!) and 1/2 sliced red onion.


From here the dish came together in less than 10 minutes. Add 8 ounces bucatini to boiling, salted water.


Bucatini is a hoot. It’s basically hollow spaghetti and when you slurp the strands up, wind whistles through ’em like a straw. So much fun!


While the pasta cooks, brown the red onion in olive oil.


Add the tomatoes and cook for a couple minutes until they’re slightly softened.

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Pour in 3/4 cup chicken broth then let it reduce for a couple more minutes, before adding in the chopped olives, anchovies, and 2 garlic cloves.


Finally, pour in the cooked and drained pasta, and 1/2 cup of the pasta cooking water.


Then top with the parm and toss.


Swirl onto a plate, sprinkle with fresh basil and slurp away!


This is a FABULOUS meatless main! The flavor of the olives and anchovies is so satisfying, and the tomatoes & basil were the best fresh contrast.


Ben and I both slurped this up (and giggled like 10 year old at the whistling pasta.) ;)


Yet another win for the Pioneer Woman! Ben gets excited every time I make one of her recipes. They’re always such crowd pleasers, and are so easy to whip together. The woman can do no wrong!

Click here for the recipe >