Vermicelli Puttanesca

Vermicelli Puttanesca

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From the EatingWell Kitchen

Capers, olives and anchovy add rich flavor to this traditional Italian pasta dish. Make it a meal: Serve with chopped romaine salad.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 4 large vine-ripened tomatoes, cored and coarsely chopped, or one 28-ounce can plum tomatoes, drained and coarsely chopped (3½ cups)
  • ¼ cup chopped flat-leaf parsley
  • 16 large black olives, (packed in brine), pitted and chopped
  • 3 tablespoons capers, finely chopped
  • 4 anchovy fillets, rinsed and finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 3 large cloves garlic, finely chopped
  • ½ teaspoon freshly ground pepper
  • 1 pound whole-wheat vermicelli, or spaghettini
  • ¼ cup freshly grated Pecorino Romano, or Parmesan cheese


  • Active

  • Ready In

  1. Combine tomatoes, parsley, olives, capers, anchovies, oil, garlic and pepper in a large pasta serving bowl.
  2. Meanwhile, cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.
  3. Drain the pasta and add it to the bowl with the sauce. Toss well to combine. Taste and adjust seasonings. Sprinkle with cheese and serve immediately.

Nutrition information

  • Per serving: 379 calories; 10 g fat(2 g sat); 11 g fiber; 64 g carbohydrates; 14 g protein; 67 mcg folate; 5 mg cholesterol; 6 g sugars; 0 g added sugars; 1,268 IU vitamin A; 21 mg vitamin C; 89 mg calcium; 4 mg iron; 379 mg sodium; 495 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (25% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ starch, 1 vegetable, 1½ fat

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