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Our Recipes

    Pasta puttanesca

    • 10 mins
    • 20 mins
    • Serves 4

      This filling dish is a weeknight family favourite!

      Download recipe card


      • 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