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Fusilli alla Puttanesca

A taste of Italy prepared with veggies, herbs, and pantry staples.

Print Recipe


  • 8 ounces fusilli, gluten-free

Puttanesca Sauce

  • 1/2 cup onion, minced
  • 2 tsp garlic, fresh, minced
  • 3 cups vegetable broth, low-sodium
  • 1 3/4 cup tomatoes, diced, salt-free
  • 1 3/4  cup artichoke hearts, rinsed, chopped
  • 1/3 cup black olives, sliced
  • 2 tbsp capers
  • 1 tsp basil, dry
  • 1/2 tsp thyme, dry
  • 1/2 tsp red pepper flakes
  • Black pepper, freshly ground, to taste


  1. Bring a pot of water to boil and add pasta. Cook for 2 minutes. Turn off heat and let pasta cook in water for another 12-15 minutes. Drain pasta and set aside.
  2. Prepare Puttanesca Sauce.
  3. Add pasta to the sauce and stir.  Serve with basil, thyme, and black pepper.

Puttanesca Sauce

  1. Heat pan on medium-high heat. Add onions and garlic, stirring until golden brown. Add half of the broth to pan to loosen onion and garlic and then add remaining ingredients.
  2. Bring ingredients to a boil then reduce heat to medium. Cover the pan and let simmer for 8-10 minutes.