Your Daily Dish: Spicy Pasta Puttanesca

Spicy Pasta Puttanesca

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Check your fire detectors today for a few reasons…first, it’s Fire Prevention Day, and second, this quick and easy, spicy and fragrant, robust and satisfying Pasta Puttanesca is a three-alarm blaze in a bowl!

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2 tbsp olive oil
1 medium red onion, finely chopped
2 large garlic cloves, minced
1/2 cup black olives, pitted and halved
1 tbsp capers, rinsed and drained
1/2 tsp dried oregano
1/4 tsp kosher salt
1/8 tsp crushed red pepper flakes
1 (28oz/796ml) can diced tomatoes
1/4 cup dry red wine

3/4 lb fettuccini pasta

1/4 cup freshly grated Parmesan cheese
2 tbsp finely chopped fresh flat-leaf parsley


1) For the sauce, heat olive oil in a medium skillet over medium heat. Add onion and cook 3-4 minutes until softened, stirring occasionally. Add garlic and sauté until fragrant, about 1 minute. Add olives, capers, oregano, salt, crushed red pepper flakes and continue to sauté for 2 minutes. Add diced tomatoes and red wine, bringing to a boil, reduce heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally.

2) For the pasta, bring a large pot of lightly salted water to a boil over high heat. Add pasta and cook until tender. Drain well and return to pot. Toss hot pasta with puttanesca sauce and Parmesan cheese. Top each serving with fresh parsley.

Serves 6

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Looking for more heat? Get your spice on with this Chipotle Burger with Creamy Coleslaw.

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Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.