Orecchiette Puttanesca

orecchiette-puttanesca Leigh Beisch


  • 1 pound uncooked orecchiette (
  • 1 tablespoon capers
  • 1/4 cup pitted kalamata olives, halved
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon anchovy paste
  • 2 canned anchovy fillets packed in oil, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds plum tomatoes, chopped
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped fresh basil
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup grated fresh Parmesan cheese


Cook pasta according to package directions, omitting salt and fat. Drain.

While pasta is cooking, combine capers and next 8 ingredients (capers through pepper) in a bowl.

Return pasta to pan. Stir in caper-anchovy mixture, tomatoes, onion, basil, and parsley. Sprinkle with cheese. Serving size: 1 cup pasta mixture and 1 tablespoon cheese.

  • Yield: serves 8 (serving size: 1 cup pasta mixture and 1 tablespoon cheese)

Nutritional Information

Calories per serving: 360
Caloriesfromfat per serving: 29%
Fat per serving: 11.6g
Saturated fat per serving: 2.5g
Monounsaturated fat per serving: 6.9g
Polyunsaturated fat per serving: 1.4g
Protein per serving: 11.9g
Carbohydrate per serving: 52.5g
Fiber per serving: 3.5g
Cholesterol per serving: 6mg
Iron per serving: 3.7mg
Sodium per serving: 725mg
Calcium per serving: 119mg

Good to Know

Choosing anchovies canned in water instead of oil spares extra fat calories. Anchovies are a great source of calcium if you eat the bones.