Penne with Puttanesca Sauce

Author:Inspired by Moosewood Low-fat, pg. 214
Yield:4 servings
Cook time: 00:40
Category:Main Courses


1 cups onions, diced
1 tbsp. garlic, minced
1 tbsp. olive oil
5 1/2 to 6 cups tomatoes, fresh or undrained canned
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1 1/2 tbsp. capers, rinsed and drained
10 large calamata olives, pitted and chipped (about 3 tbsp.)
2 tbsp. fresh parsley, minced
1 lb. penne pasta


  1. Combine the onions, garlic and oil in a sauce pan, cover, and sauté for until the onions are translucent, about 10 minutes, stirring occasionally.
  2. While the onions cook, chop the tomatoes. (You can chop or crush canned tomatoes right in the can.) Add the tomatoes to the saucepan. Stir in the oregano, red pepper flakes, capers, olives and parsley. Simmer uncovered, until the sauce thickens, about 20 minutes, or a bit longer.
  3. When the sauce has cooked for 10 to 15 minutes, bring a large covered pot of water to a boil. Add the penne and cook until al dente, about 7 minutes. Drain and serve immediately with the sauce. If you wish, top with parsley sprigs and sprinkle with grated Parmesan.


Nutrition Facts

4 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g5%
Trans Fat
Cholesterol 0mg0%
Sodium 225mg9%
Total Carbohydrate 71g24%
Dietary Fiber 5g20%
Total Sugars
Includes Added Sugars
Protein 12g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.