Puttanesca With Wholemeal Pasta

Puttanesca with Wholemeal Pasta | Géant Online

       One of the healthiest food swaps you can make is changing white carbs to their wholemeal alternative. Wholemeal pasta has a lovely flavour and a rougher texture which clings to sauce beautifully. Puttanesca is a slightly salty tomato based pasta sauce. It keeps well in the fridge so it’s always handy to make a little extra for days you don’t feel like cooking.

Puttanesca With Wholemeal Pasta Recipe


  • 160g wholemeal pasta
  • 3 tablespoons good olive oil
  • 2 garlic cloves, very thinly sliced
  • 4 anchovies, roughly chopped
  • ½ tablespoon dried chilli flakes
  • 50g black olives, stoned and roughly chopped
  • 1 tablespoon capers, roughly chopped
  • 1 tin of tomatoes
  • 2 tablespoons tomato puree
  • Small bunch of flat-leaf parsley, roughly chopped (for dressing)


  • Bring a large pan of water to the boil.
  • When bubbling, add the pasta, stir, and cook for 8-10 minutes according to packet instructions, until very slightly underdone as you don’t want it to be stodgy.
  • Heat the olive oil in a frying pan over a medium-low heat.
  • Cook the garlic very gently for 2 minutes, add the anchovies and stir well.
  • Add the chilli flakes, then the olives and capers, and turn up the heat slightly.
  • Add the tinned tomatoes and puree and stir well, then simmer vigorously for about five minutes.
  • Drain the pasta well, then tip into the frying pan and toss well to combine the sauce and pasta.
  • Divide between two bowls and top with the parsley.

Enjoy! :)

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Recipe Courtesy:

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