Pantry Puttanesca

puttThis quick Pasta Puttanesca is one of my favorite pull-from-the-pantry meals that transcends all seasons. Full of bold flavors that go beyond most throw-together meals.

1 tablespoon extra virgin olive oil
1 onion, diced
3 cloves garlic
3 anchovies
32 ounces diced tomatoes, with juice
2 tablespoons tomato paste
sea salt
1/2 teaspoon red pepper flakes
8 ounces whole grain spaghetti
1/4 cup Kalamata olives, halved
1/4 cup flat-leaf parsley, coarsely chopped

Bring a large pot of salted water to a boil. Heat olive oil in a large sauté pan over medium-high heat and add onion. Sauté for 3-5 minutes, until translucent. While onion is sautéing, mince together garlic and anchovy and stir into the onions. Cook for 1 minute and pour in tomatoes. Add tomato paste, sea salt and red chile flakes. Lower heat to medium low and simmer for 15 minutes.

While sauce is simmering, cook pasta according to package directions and drain, reserving ¼  cup water. Return pasta to the pot. Stir pasta water and kalamata olives into the sauce and pour over pasta. Toss well for 60 seconds to coat. Serve sprinkled with parsley.

Serves 4

Prep time: 10 minutes

Cook time: 10 minutes

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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