Whole wheat pasta puttanesca
Dark purple kalamata olives and bright red tomatoes make this delicious pasta a feast for the eyes. From the kitchen of San Diego food journalist Maria Desiderata Montana.
Maria Desiderata Montana, San Diego food journalist
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4 tbsp. extra virgin olive oil, divided use
2 cloves garlic, thinly sliced
2 scallions, diced
1 cup cherry or sweet grape tomatoes, halved
1 cup kalamata olives, pitted and halved
16 oz. whole wheat spaghetti
Grated Pecorino Romano cheese
In a medium saucepan, heat 2 tbsp. olive oil over medium heat.
Add garlic, scallions, tomatoes and olives. Sauté, stirring very gently, about 5 minutes or until tomatoes and onions soften.
Cover and remove from heat.
Cook pasta and drain in a colander, reserving about 1/2 cup of the pasta water. Place pasta in a large serving bowl and add pasta water. Add remaining 2 tbsp. olive oil and tomato mixture and toss until well combined. Top with Pecorino Romano cheese. Serve family style.