Spaghetti alla Puttanesca

Here’s a quick and easy dinner idea FOODIES! Pasta Puttanesca….does that sound familiar? Your first thought may be, “isn’t that the dinner cooked for the heartless Olaf in Lemony Snicket’s famous telling of the Baudelaire orphans? Yes! Your second thought may be the taboo history of the origins of this delicious pasta. Pasta Puttanesca was created by the ladies in the night, who needed an inexpensive dinner that’s aroma would lure clients in for the evening. It was considered pasta for the common folks trying to get more bang for their meager wages but it didn’t mean they had to sacrifice flavor! This classic pasta from Naples, Italy is typically made with a combination of olives, garlic, anchovies, capers, tomatoes and herbs atop a bed of spaghetti noodles. It is delicious and even olive haters will love this dish. In my recipe, i omit the anchovies and capers but if that is your thing, by all means toss it in! Pasta is so versatile, so make it your own my friends! Either way it’s fresh and flavorful, you won’t even miss the meat in this dish! The Kalamata olives add richness and and keep you full and I like to add fresh herbs, spinach and lemon pepper which packs a punch then top it with a little cheese. The best part is this can be whipped up in about thirty minutes, so using staples you have in your pantry, you can have a gourmet dinner on the cheap in no time at all! We like to serve ours with a Greek salad, some garlic bread and a nice wine and dine in style right in the comfort of our home. Enjoy!

SERVINGS: 4 to 6




  • 1 pound of spaghetti
  • 2 jars of Kalamata olives, depitted & drained
  • 2 cans of Italian-style diced tomatoes, drained
  • 1 1/2 jars of quality marinara or pomadora sauce
  • 1 cup fresh spinach, chopped
  • 1 tablespoon lemon pepper
  • 1 tablespoon fresh or dried basil
  • 1/2 tablespoon dried oregano
  • 3 cloves of garlic, minced
  • 1 tablespoon garlic powder
  • Kosher salt or garlic salt, to taste
  • Pinch of red pepper flakes
  • Parmesan, grated
  • Mozzarella, shredded
  • Extra virgin olive oil


  • In a large stockpot of salted water at a rolling boil, cook your spaghetti noodles about twelve minutes which I consider to be perfect or until al dente about ten minutes.
  • Drain, then add your noodles to a large skillet that has been heating in two tablespoons of olive oil on medium heat. Pour 1 cup marinara sauce over your pasta and combine well. Now add your Kalamata olives, diced tomatoes, fresh chopped spinach and minced garlic and combine well. Season your pasta with a little garlic or kosher salt, lemon pepper, dried or fresh herbs and red pepper flakes and stir well to combine,then add another cup of marinara sauce, stir well and top with freshly grated parmesan and shredded mozzarella. Serve extra sauce on the side and garnish with fresh herbs. Serve with a fresh salad and warm bread. Bon Appetit!

2 Comments Add yours

  1. The Mouse says:

    One of my favorite pasta sauces!
    Mahalo 🙂

    Liked by 1 person

    1. Kendra White says:

      Mahalo! So true, this pasta was so delicious! Thank you😊


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