Vermicelli Puttanesca

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Vermicelli Puttanesca

Vermicelli Puttanesca

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

Nutrition Profile: Heart Healthy   High Fiber   Low Cholesterol   Low Sat Fat   Low Sodium  

Serves 6

Prep Time 30 min

Total Time 30 min.


  • 4 large vine-ripened tomatoes, cored and coarsely chopped, or one 28-ounce can plum tomatoes, drained and coarsely chopped (3 1/2 cups)
  • 1/4 cup chopped flat-leaf parsley
  • 16 large black olives, (packed in brine), pitted and chopped
  • 3 tablespoon capers, finely chopped
  • 4 anchovy fillets, rinsed and finely chopped
  • 2 tablespoon extra-virgin olive oil
  • 3 large clov garlic, finely chopped
  • 1/2 teaspoon freshly ground pepper
  • 1 pound whole-wheat vermicelli, or spaghettini
  • 1/4 cup freshly grated Pecorino Romano, or Parmesan cheese

Cooking Directions

Step 1

Combine tomatoes, parsley, olives, capers, anchovies, oil, garlic and pepper in a large pasta serving bowl.

Step 2

Meanwhile, cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.

Step 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.