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  • Healthy Serving: Recipe Directory

  • Pasta Puttanesca

  • Notes for the chef: Be sure to add capers, olives and pepper after the tomatoes are cooked and right before serving.


    • 1 28-ounce can tomatoes, undrained and chopped
    • 6 cloves garlic, chopped
    • 2 tablespoons olive oil
    • 2 tablespoons capers
    • 12 kalamata olives, chopped
    • 1/2 teaspoon crushed red pepper
    • 8 ounces penne pasta, cooked

    Heat olive oil in pan over medium low heat. Cook garlic in olive oil until tender (4 to 5 minutes). Add tomatoes. Cook about 20 minutes or until thickened. Add capers, olives and crushed red pepper. Toss with half a pound of cooked penne. Serves 3 to 4.

    More about the virtues of olive oil