06/11/2026
Summer weeknight Pasta Puttanesca 🍝✨
This is one of those weeknight dinners my family absolutely loves and the kind of meal I make when I don’t have much left to give… but still want to get something delicious on the table in 20 minutes 😅
I made it even easier using () Creamy Marinara Sauce with Mascarpone Cheese - I always keep it stocked in my pantry because it tastes so good and makes dinner feel homemade without all the extra effort. They also have two other creamy flavors we love: Creamy Peppered Parmesan Sauce + Creamy Roasted Garlic Sauce
It’s one of those easy, always-delicious dinners everyone gets excited about 🍝 Save this for your next summer weeknight dinner!
INGREDIENTS:
½ cup pitted Castelvatrano olives, halved
4 anchovies, finely chopped
2 tablespoons capers in brine
1 jar of () Creamy Marinara Sauce with Mascarpone Cheese
¼ cup extra-virgin olive oil
4 garlic cloves, peeled and smashed
Crushed red pepper flakes, optional
Kosher salt
1 pound long pasta (spaghetti, linguine, bucatini, or fettuccine – I love Thin Spaghetti!) finely grated parm, to serve
DIRECTIONS:
In a bowl, combine the olives, anchovies, and capers. In a skillet, heat olive oil in a skillet over medium heat. Add the garlic cloves, then sauté for about 2 minutes. Add the olive caper mixture and if wanting a little bit of heat, add a pinch of crushed red pepper flakes, then cook 1 minute more. Add the entire 28-ounce jar of () Creamy Marinara Sauce with Mascarpone Cheese then simmer over medium low for 5-7 minutes. Bring a pot of salted water to a boil. Add pasta, then cook about 2 minutes less than package directions for al dente. Reserve about ½ cup pasta water, then drain. Transfer pasta and ¼ cup of the pasta water to the sauce, then cook, stirring, for 1 to 2 minutes, until the sauce coats the pasta. (Add more pasta water, 1 tablespoon at a time, if the sauce seems too thick.) Top off with plenty of grated Parm! Enjoyyyy!
