Spaghetti Puttanesca

Spaghetti Puttanesca

This easy Italian pasta is ready in just 30 minutes for a quick weekday meal.

  • Minutes Prep Time
  • Minutes Total
  • 6 Recipe Yield
  • In 4-quart saucepan or Dutch oven, heat spaghetti and broth to boiling over high heat. Reduce heat to medium; cook 10 to 15 minutes, stirring frequently, until al dente and liquid is absorbed.
  • Meanwhile, in 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat. Add garlic; cook 1 to 2 minutes or until tender. Add tomatoes, capers and olives. Heat to boiling. Reduce heat; simmer 4 to 5 minutes or until thoroughly heated.
  • In 8-inch nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add bread crumbs; cook 2 to 3 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese.
  • Pour tomato mixture over spaghetti; toss to coat. Sprinkle with bread crumb mixture.
  • If you like spicy, add 1/2 teaspoon crushed red pepper flakes with the tomatoes, capers and olives.
  • Serve with warm baguette slices to complete the meal.


  • 1/2 lb uncooked spaghetti, broken in half
  • 1 carton (32 oz) Progresso™ chicken broth
  • 2 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
  • 2 tablespoon capers
  • 1/2 cup sliced ripe olives (from 3.8-oz can)
  • 1/2 cup Progresso™ Italian style bread crumbs
  • 2 tablespoons shredded Parmesan cheese

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