Servings: 4

Prep time: 10 mins

Total time: 30 mins

Pasta puttanesca

This filling dish is a weeknight family favourite!


main meal

vegan, vegetarian, oil free, refined sugar free, kid friendly, gluten free option, nut free, soy free, super easy, one pot, pasta / noodles



  • 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..


For a gluten-free option, choose gluten-free whole grain or pulse pasta.

Chef's tips

To reduce the sodium content, pre-soak the olives in water, then drain before using


Jeremy Lanford

Jeremy Lanford

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