Delicious and simple to make, this puttanesca sauce is spicy and salty – yum.


  • 2 Tbs. extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1 medium yellow onion, finely chopped
  • 1 tsp. finely grated orange zest (finely grate the outside layer of the orange – no white)
  • 1/2 tsp. dried oregano
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 cup dry white wine
  • 1 28-oz. can whole tomatoes, coarsely chopped, juice reserved
  • 1/3 cup pitted Kalamata olives, rinsed and quartered
  • 2 Tbs. capers, rinsed
  • Kosher salt and freshly ground black pepper
  • 8 oz. whole-grain penne pasta
  • 1/2 cup grated Pecorino Romano
  • 1/3 cup chopped fresh flat-leaf parsley
  1. Heat the oil in a 12-inch skillet over medium heat.
  2. Add the garlic and cook until golden, about 2 to 3 minutes.
  3. Add the onion, orange zest, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes.
  4. Add the wine and simmer until it has almost evaporated, about 2 minutes.
  5. Stir in the tomatoes and their juice, olives, and capers. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the sauce has thickened, about 20 minutes.
  6. Season to taste with salt and pepper.

  7. Meanwhile, bring a large pot of salted water to a boil.
  8. Add the penne and cook until al dente. Drain well.

  9. 9.
    Pour the pasta into the skillet and toss with the sauce.
  10. Divide the pasta among 4 bowls and sprinkle with cheese and parsley.

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