clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Puttanesca Pasta

  • Total Time: 30 minutes
  • Yield: 4 1x


A healthy Puttanesca Pasta recipe. A tasty homemade tomato sauce with olives, garlic, basil, anchovy and spinach served over your favourite type of pasta. A delicious dinner can be made in just minutes!


  • 3/4 lb pasta, I like spaghetti here but you can use you favourite cut
  • 2 tablespoons EVOO
  • 5 cloves garlic, finely grated
  • 2 tablespoons anchovy paste
  • scant 1/2 teaspoon chili flakes, or more if you like it hot!!
  • 2 1/2 cups homemade tomato basil sauce
  • 1/3 cup chopped kalamata olives, pits removed
  • 1/2 cup chickpeas
  • a BIG handful baby spinach (about 1 cup)
  • 1/4 cup basil
  • Fresh ground pepper, cooked pasta of choice and plain goat cheese, for serving


  1. Cook pasta according to box directions (in salted boiling water for about 12 minutes)
  2. Meanwhile, heat olive oil in a large skillet over medium heat and cook garlic, anchovy and chili flakes until really fragrant, about a minute.
  3. Stir tomato sauce into the skillet, making sure to scrap any garlic bits stuck to the bottom of the pan off into the sauce, until well incorporated.
  4. Add olives and chickpeas to the pan and reduce heat to medium-low and simmer until warm through.
  5. When pasta is just about done, remove about 1/3 cup of starchy cooking liquid from the pasta pot and add to the sauce in the skillet. Stir to incorporate and add spinach, basil and fresh ground pepper.
  6. Drain the pasta then transfer it to the skillet of sauce. Remove skillet from heat and stir until pasta is well coated in the sauce.
  7. Serve with a dollop of plain goat cheese and another sprinkling of fresh ground pepper.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes