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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 2 people
Calories 477 kcal


  • 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: 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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