4.86 from 14 votes
Pantry Pasta Puttanesca
Prep Time
5 mins
Cook Time
32 mins
Total Time
37 mins

The perfect easy weeknight meal for when there's nothing in the fridge. 

Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 301 kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
  • 8 oz pasta of choice, gluten-free pasta if you prefer
  • 1 tablespoon olive oil
  • 1/2 cup olives (any kind or a mix)
  • 4 cloves garlic, minced
  • 1 tablespoon capers
  • 1 28 oz can diced tomatoes
  • 2 teaspoons white sugar
  • 1/2 teaspoon red pepper flakes, optional
  • 1/4 teaspoon salt
  • Parmegan for serving (optional)
  • Parsley or basil for garnish (optional)
  1. In a large pot bring water to a boil and cook pasta according to package directions.
  2. In a large skillet, heat the olive oil over medium-high heat. When hot, add the olives, garlic, and capers. Sauté for about 2 minutes until fragrant and the garlic just begins to brown. Add in the tomatoes, sugar, red pepper flakes if using, and salt. Bring to a simmer and cook for 25 to 30 minutes until the sauce has cooked down and darkened in colour If the sauce has become too thick, simply add a bit of water to thin as desired.
  3. Add the cooked and drained pasta to the sauce and toss well to coat. Sprinkle of parmegan and a garnish of parsley or basil.

Recipe Notes

If your olives have pits, you can either de-pit them before cooking with them or just remember that they have pits when you are eating the dish so that you can pick them out as you eat.