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whole-wheat bow tie pasta with
puttanesca sauce

Prep Time:



Cook Time:





About the Recipe

capers, olives, and anchovy paste will make this quick, but rich, sauce a weeknight favorite


8 oz whole-wheat bow tie pasta


2 Tbsp olive oil

1� C onion, diced

2 Tbsp garlic, minced or pressed

(about 5 cloves)

� tsp cayenne pepper

2 tsp anchovy paste (optional)

1 can (35 oz) no-salt-added

whole peeled tomatoes,

coarsely chopped

1 Tbsp capers

8 pitted black olives, each sliced

lengthwise into 6 pieces

4 fresh parsley sprigs, rinsed and

dried (optional)


1 In a 4-quart saucepan, bring 3 quarts of water to a

boil over high heat.

2 Add pasta, and cook according to package

directions for the shortest recommended time, about

10 minutes. Drain.

3 Meanwhile, in a large nonstick pan, heat olive oil

over medium heat. Add onion. Cook and stir for

5 minutes, until onion begins to soften.

4 Add garlic, cayenne pepper, and anchovy paste.

Cook and stir another 5 minutes.

5 Add chopped tomatoes, capers, and olives. Cook

and stir until heated through.

6 Divide pasta among four dinner plates (about

1� cups each). Spoon sauce over pasta. Garnish

with parsley if desired.

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