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Whole-Wheat Bow Tie Pasta With Puttanesca Sauce

Capers, olives, and anchovy paste will make this quick, but rich, sauce a weeknight favorite

Recipe Source: Deliciously Healthy Dinners
Prep time Cook time Yields Serving Size
10 minutes 12 minutes 4 servings about 1½ C pasta


8 oz whole-wheat bow tie pasta (farfalle)

2 Tbsp olive oil 

1½ C onion, diced

2 Tbsp garlic, minced or pressed (about 5 cloves)

¼ tsp cayenne pepper

2 tsp anchovy paste (optional)

1 can (35 oz) no-salt-added whole peeled tomatoes, coarsely chopped

1 Tbsp capers

8 pitted black olives, each sliced lengthwise into 6 pieces

4 fresh parsley sprigs, rinsed and dried (optional)

Photograph of the completed recipe.
calories 342
Total fat 8 g
Saturated fat 1 g
Cholesterol 9 mg
Sodium 455 mg
Total fiber 12 g
Protein 11 g
Carbohydrates 62 g
Potassium 537 mg


  • 1
    In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.

  • 2
    Add pasta, and cook according to package directions for the shortest recommended time, about 10 minutes. Drain.

  • 3
    Meanwhile, in a large nonstick pan, heat olive oil over medium heat.  Add onion.  Cook and stir for 5 minutes, until onion begins to soften.

  • 4
    Add garlic, cayenne pepper, and anchovy paste.  Cook and stir another 5 minutes.

  • 5
    Add chopped tomatoes, capers, and olives.  Cook and stir until heated through.

  • 6
    Divide pasta among four dinner plates (about 1½ cups each).  Spoon sauce over pasta.  Garnish with parsley if desired.

Tip: Excellent with Grilled Romaine Lettuce With Caesar Dressing and pan-grilled shrimp or chicken.

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