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Bucatini Puttanesca

a deliciously easy one-pot pasta dish with a simple, zesty sauce and loads of kalamata olives, capers and fresh cherry tomatoes
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Meatless Monday
Cuisine: Italian
Servings: 2


  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 anchovy fillets (oil packed)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon crushed red pepper
  • 1 (14.5 ounce) can vegetable or chicken broth, (low or no salt)
  • 6 ounces bucatini or thick spaghetti
  • 2 pints cherry or grape tomatoes, halved
  • 1 tablespoon tomato paste
  • 2 tablespoons fresh chopped basil leaves
  • 2 tablespoons fresh chopped parsley
  • 12 pitted kalamata olives, sliced
  • 1 1/2 tablespoons capers, drained
  • dash salt
  • fresh ground black pepper to serve
  • shaved Parmesan cheese for garnish


  • Heat a large, high-sided skillet (wide enough for the pasta to lay flat) over medium heat.  Add the olive oil and once shimmering, add the garlic, anchovies, oregano and red pepper.  Cook for 2 minutes, stirring constantly and breaking up the anchovies with the spatula.  
  • Add the broth and the bucatini to the pan and cook for 10 minutes, stirring occasionally.  Add the tomatoes and tomato paste.  Cook for another 3-5 minutes or until the pasta is done.    
  • Remove the skillet from the heat and add the basil, parsley, olives and capers.  Check the seasoning and add salt and pepper as needed.  Serve immediately with shaved Parmesan if desired.


Recipe adapted from March, 2016 Cooking Light Magazine
TIP:  Did you know you can freeze leftover tomato paste?  Scoop 1 tablespoon of tomato paste and place it on a small parchment lined baking sheet.  Continue until all the paste is mounded on the pan.  Flash freeze the paste by putting the pan in the freezer for a few hours or until each mound is frozen solid.  Remove to an airtight container or freezer bag.  Each time you need 1 tablespoon, you have a pre-measured easy fix!