Pasta Puttanesca

With Veggies

Pasta Puttanesca with Vegetables

Olives and capers bring a briny touch to this slightly spicy tomato sauce and al dente pasta with perfectly sauteed veggies.
0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: Capers, fall, Italian, Olive, Pasta, Pasta Dishes, Pasta Recipes, Recipes, Simple Recipes, Tomato, vegetables, Zucchini
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 477kcal


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


  • 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


  • 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!


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


Calories: 477kcal | Carbohydrates: 95g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Sodium: 1147mg | Potassium: 814mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1054IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 3mg

Leave a Reply