Pasta Puttanesca

With Veggies

Pasta Puttanesca with Vegetables

Two Chef Mission
Olives and capers bring a briny touch to this slightly spicy tomato sauce and al dente pasta with perfectly sauteed veggies.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American, Italian
Servings 2 people
Calories 477 kcal

Equipment

  • Cutting Board
  • Chef Knife
  • Pot
  • Sauce Pan
  • Heat resistant spoon/spatula

Ingredients
  

  • 1/2 box Pasta
  • 1/2 jar Pasta Sauce
  • 1 each Carrot peeled and diced
  • 1 each Zucchini diced
  • 1 Tbsp Green Olives chopped
  • 1 Tbsp Kalamata Olives chopped
  • 1 Tbsp Capers chopped
  • 1/4 tsp Chili Flakes
  • 1 Tbsp Parsley chopped
  • 2 cloves Garlic minced
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed
  • Parmesan Cheese optional

Instructions
 

  • Bring a pot of water to a boil. Cook the pasta to al dente. Drain and toss with oil so it doesn’t stick together
  • Add in 1 Tbs oil, garlic, olives and capers. Cook 1 minute.
  • Mix in the carrot and zucchini, season and cook 2-3 minutes.
  • Stir in the tomato sauce and the chili flakes. Cook on low for 12 minutes, adjust seasoning.
  • Toss in the pasta and parsley. Serve with parmesan on top.
  • Enjoy!

Notes

If you don’t prefer spicy, just leave out the chili flakes.

Nutrition

Calories: 477kcalCarbohydrates: 95gProtein: 17gFat: 3gSaturated Fat: 1gSodium: 1147mgPotassium: 814mgFiber: 7gSugar: 10gVitamin A: 1054IUVitamin C: 15mgCalcium: 51mgIron: 3mg
Keyword Capers, fall, Italian, Olive, Pasta, Pasta Dishes, Pasta Recipes, Recipes, Simple Recipes, Tomato, vegetables, Zucchini
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