To satisfy an Italian cuisine craving, this classic pasta puttanesca is perfect with a chunky red sauce filled with tomatoes, olives, capers, and fresh herbs. Chop up your favorite fruit for a healthy fruit salad, the perfect pairing with the pasta.


Puttanesca Pasta

  • 1/2 cup yellow onion, diced
  • 2 1/2 cloves garlic, minced
  • 1/4 tsp.rred pepper flakes, crushed
  • 1/4 cup vegetable broth
  • 2 tsp. tomato paste
  • 4 cups canned diced tomatoes, drained
  • 2 tbsp. kalamata olive, chopped
  • 1-1/4 tbsp. capers, drained and rinsed
  • 1 tbsp. fresh basil, chopped
  • 1 tbsp. fresh parsley, chopped
  • 1 tbsp. fresh oregano, chopped
  • 3 3/4 cups whole wheat penne pasta
  • 5 tsp. parmesan cheese, shredded

Wilted Baby Spinach

  • 1/4 tsp. olive oil
  • 1 lb. fresh spinach
  • 1 1/4 tsp. garlic, chopped
  • 1 tbsp. balsamic vinegar


Puttanesca Pasta

  1. In a sauté pan sprayed with non-stick cooking spray; add onion, garlic and crushed red pepper in a large skillet over medium-high heat.
  2. Cook for 4 minutes or until onions are translucent and beginning to brown; add broth and scrape bottom of pan to deglaze.
  3. Stir in tomato paste and cook 1 minute; add diced tomatoes, olives and capers; bring to a simmer.
  4. Reduce heat to medium; cook for 20 minutes, stirring occasionally.
  5. Remove from heat and stir in basil, parsley and oregano.
  6. Separately, cook wheat penne pasta according to package instructions.

Wilted Spinach

  1. Heat skillet with olive oil; add spinach, garlic and onion.
  2. Sauté briefly; add balsamic vinegar; toss to coat.

Plate Assembly

  1. Serve 1/2 cup of puttanesca over 3/4 cup whole wheat penne pasta with 1/2 cup Wilted Spinach.
  2. Garnish puttanesca with 1 teaspoon parmesan cheese per serving.