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Pasta puttanesca

  • 10 mins
  • 20 mins
  • Serves 4
  • Pasta / Noodles
  • Gluten Free Option
  • Kid Friendly
  • Nut Free
  • Oil Free
  • One Pot
  • Refined Sugar Free
  • Super Easy

This filling dish is a weeknight family favourite!

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  • 3 garlic cloves, minced
  • 1/2 cup black kalamata olives, pitted and diced
  • 1 tsp red chilli flakes (optional)
  • 3 tbsp capers
  • 1 x 400g can artichoke hearts, quartered
  • 2 x 400g cans whole tomatoes, crushed by hand
  • Cracked pepper
  • 500g wholemeal penne pasta
  • ¼ cup basil leaves, torn by hand
  • 2 tbsp nutritional yeast flakes (optional)


  1. In a large non-stick pan over medium-low heat, add garlic with a splash of water and saute for 1 minute.
  2. Add olives, chilli flakes, capers and artichoke hearts and continue cooking for 2 minutes.
  3. Add tomatoes and simmer for 10 minutes. Season with cracked pepper.
  4. Heat a large pot of water over high heat until boiling, then add the penne pasta. Reduce heat to maintain a simmer and cook pasta for about 7-8 minutes or until al dente.
  5. Drain pasta and mix with sauce, then serve with torn basil over top and optional nutritional yeast.

Chef's Tips

  • For a gluten-free option, choose gluten-free whole grain or pulse pasta.
  • To reduce the sodium content, pre-soak the olives in water, then drain before using
Dr Jeremy Lanford
Dr Jeremy Lanford