Pasta Puttanesca

This is one of those back pocket recipes. It’s quick, it’s versatile and it is made mostly of pantry and fridge staples. This easy and delicious pasta puttanesca recipe is perfect for a quick and healthy dinner. Using Slendier's Bean Pasta, this dish is low-carb, vegan, and high-protein. With a flavourful combination of olives, capers, and tomatoes, this recipe is sure to be a new favourite in your meal rotation.
Serves:

2

Prep Time:

10 minutes

Cook Time:

15 minutes

Jump To Recipe

Pasta Puttanesca

At risk of sounding like an Instagram quote post from 2015, fail to prepare and prepare to fail. Lol! But really, everyone gets stuck at times when there isn’t much in the fridge, and maybe, just maybe, if you had some basic items that could make a healthy dinner, you won’t need to order $80 worth of delivery (which unfortunately is the average price of my order).

Pantry staples are a must! Just because I don’t eat frozen pizza or two minute noodles, does not mean I don’t need a few easy back-pocket throw together dinners that don’t require much fresh produce or cooking. Enter Slendier Bean pasta which is somehow low-carb and high protein – I always have a few boxes of this stashed in the upper shelves of the pantry.

@liv.kaplan

AD | A comforting pasta dinner that is low-carb, gluten-free and high in protein? It does exist. @Slendier bean pasta (I love the edamame fettuccine) is your new secret weapon. #healthyrecipes #healthypasta #lowcarbrecipes

♬ original sound – Liv Kaplan

I cook it up with some other pantry staples like tinned tomatoes, olives and capers (plenty of salty goodness) – and I have a delicious quick and comforting dinner that doesn’t leave me feeling heavy and puffy. Enjoy this recipe! 

Pasta Puttanesca

A tasty and comforting dinner that is low-carb and vegetarian.

Print ItPin It
Serves:

2

Prep time:

10 minutes

Cook time:

15 minutes

INGREDIENTS
  • 2 tablespoons olive oil, plus extra for drizzling 
  • 3 cloves garlic, minced
  • ⅓ cup Kalamata olives, chopped
  • 3 tablespoons capers, drained
  • 1 tablespoon oregano leaves, fresh 
  • 1 can whole, peeled tomatoes
  • 1 cup cherry tomatoes 
  • ½ teaspoon chilli flakes
  • 1 packet Slendier Bean Pasta
  • Fresh basil, chopped (optional)
  • Sea salt and black pepper, to taste
METHOD
  1. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add in the olives, capers and oregano. Cook for a further minute.
  2. Add in the canned tomatoes, squeezing between your hands to break them up. Season with salt and pepper. Add in the chilli flakes.
  3. Cook over medium heat, stirring occasionally, for about 10-15 minutes or until the sauce has thickened.
  4. Cook the Slendier Bean Pasta according to package instructions. Before draining, add two tablespoons of pasta cooking water into the sauce. Drain pasta and set aside.
  5. Add the cooked pasta to the sauce and toss to combine. Serve topped with basil and an extra drizzle of olive oil.
Share the love

DID YOU MAKE THIS?

Tag @liv.kaplan on Instagram

You Might Also Like

Holiday Harvest Salad
Cinnamon Grilled Nectarines With Whipped Ricotta And Toasted Walnuts
Christmas Jewel Bark Two Ways

About Liv

I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!

LEARN MORE
WANT A TASTE?
Experience five days of delicious lunches

Get instant access and see just how delicious and easy eating well can be.

Leave A Comment