Pasta Puttanesca with Pecorino Romano Cheese




This simple, super-flavorful Italian sauce comes together in no time with pantry staples that are easy to keep on hand for busy weeknights.

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3 TB olive oil
3 cloves garlic, chopped
3 anchovy fillets
1/2 tsp hot pepper flakes, or to taste
2 TB tomato paste
1 28-ounce can diced or crushed tomatoes
1/2 cup chopped kalamata or oil cured black olives
2 TB capers
1 cup fresh grated Pecorino Romano cheese, divided
1 pound spaghetti or bucatini, cooked al dente
Chopped fresh parsley or oregano for garnish


In a medium saucepan over medium-low heat add olive oil, garlic, anchovies, and hot pepper flakes. Cook for 2-3 minuets, stirring frequently, until garlic is lightly golden. Add tomato paste and stir to combine.
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Add diced or crushed tomatoes. Raise heat to medium high and cook for 8-10 minutes, stirring occasionally, until mixture is saucy. Stir in olives, capers, and 1/2 cup grated Pecorino Romano cheese. Season to taste with salt and pepper.
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Toss hot pasta with sauce and serve garnished with optional fresh herbs and remaining 1/2 cup grated Pecorino Romano on top.
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