Pasta Puttanesca Recipe • Seafood Nutrition Partnership
Pasta Puttanesca
Pasta Puttanesca


3 anchovy fillets
3 tablespoons olive or avocado oil
4 cloves garlic, peeled and minced
1 28-ounce can diced tomatoes
Freshly ground black pepper to taste
3/4 cup kalamata olives
2.5 tablespoons capers
Crushed red pepper flakes to taste
1 pound long pasta (like spaghetti or bucatini)
Chopped fresh parsley, for garnish, optional
Eat your seafood without even knowing it! Grab some anchovies and throw them in your sauce to create this delicious pasta puttanesca recipe.


1.Bring a pot of water to boil, add a pinch of salt. In a separate skillet, heat 2 tablespoons of oil with garlic and anchovies over medium heat. Cook until garlic is lightly golden and fragrant.
2. Drain tomatoes and add to skillet. Add salt and pepper. Raise heat to medium-high and cook until tomatoes break down and mixture becomes saucy, approx. 10 minutes. Stir in olives, capers and red pepper flakes, and simmer.
3.Next, cook pasta in boiling water, stirring occasionally, until it is tender. Once cooked, drain and toss with sauce and remaining tablespoon of oil. Garnish with herbs if you like, and serve.

Anchovies contain a variety of health benefits to support your heart, brain, and immune system. These tiny fish are packed with lots of essential nutrients that will keep you happy and healthy which is why we love adding them to a pasta dish. This pasta puttanesca recipe is made with anchovies that melt into the sauce to give a nice savory taste. Briny anchovies and capers pack this dish with flavor and health benefits.

Anchovies contain:

  • protein
  • omega-3 fatty acids
  • vitamin B-12
  • calcium

#DYK anchovies are one of the foods highest in omega-3s?  Find more delicious recipes here and more information on eating sustainable seafood from Eat Seafood America! 

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