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Pasta Puttanesca

Lately I’ve been struggling with an obsession.  It’s called olives.  I cannot stop thinking about them, and I cannot stop popping them in my mouth.  What is happening to me?  I hate olives!  This just goes to show that food preferences CAN change.  First it was cilantro, and now this.

As someone who swells up in the face easily and resembles a Jigglypuff (my lil’ brother was obsessed with Pokemon…don’t judge), whenever excessive sodium is introduced into the body, I try to stay away from salty foods as much as possible.  Not this time, I suppose.  To help with portion control, I decided to incorporate them into various dishes, Pasta Puttanesca being one of them.

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Pasta Puttanesca with Arugula

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  • 8 ounces whole-wheat spaghetti
  • 1 tablespoon olive oil
  • 1/2 red onion, sliced thinly
  • 3 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 6 anchovies, rinsed and chopped
  • 1 28 oz. can whole tomatoes and their juice, preferably no salt added
  • 1/2 cup chopped, pitted Kalamata olives
  • 1 tablespoon capers
  • 1 cup freshly chopped arugula
  • Toppings:
  • Parmesan cheese, crumbled w/fork
  • Basil leaves
  • Fresh arugula, optional


  • Cook pasta in a large pot of boiling water with salt until barely al dente.
  • While pasta is cooking, heat oil in a large skillet over medium-high heat. Add red onion, garlic, anchovies, and red bell pepper flakes. Cook, stirring, until garlic is fragrant and onion is slightly caramelized, about 2-4 minutes.
  • Add tomatoes and their juice, breaking them up by hand. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, approx 8-10 min. Stir in arugula and simmer for a minute until slightly wilted.
  • When pasta is done, drain and add to skillet, tossing it with sauce to combine. Top with crumbled cheese and torn basil.
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About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.


  1. I’m not a fan of olives, but I was also not a fan of avocado until this year. I normally sub them out with capers, so I’d probably just leave them out in this recipe. It looks amazing!