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Whole wheat pasta puttanesca

Recipe by:Maria Desiderata Montana, San Diego food journalist


  • 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.

Serves 8

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