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High Protein Pasta Puttanesca

  • Author: Vicky & Ruth
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x


This quick and easy high-protein pasta puttanesca dish evokes the warmth and passion of Sicily without the airfare and crowds and makes an incredible meal when paired with a fresh green salad.



1- 8 oz box Explore Cuisine Organic Chickpea Spaghetti

1 tbsp extra virgin olive oil

3 tbsp tomato paste

4 cloves of garlic, sliced

12 cocktail tomatoes, quartered

2 tbsp, sun-dried tomatoes in oil, chopped

2 tbsp capers

12 kalamata olives, pitted and sliced in half - Or any other olive of your choice

10 Cured black olives, pitted and sliced in half - Or any other olive of your choice

A small bunch of fresh basil leaves torn in pieces

1 tsp red pepper flakes ( or to taste)

1/2 tsp salt ( optional - olives and capers provide a good amount of saltiness)


  1. Cook the pasta following the package instructions. Drain and rinse
  2.  Heat olive oil in a large skillet. Add the tomato paste and cook over medium-high heat for 3-4 minutes, until its red color darkens slightly.
  3. Add the garlic, mix it in with the tomato paste and cook for another 3-4 minutes. Add 1/4 cup water and stir well
  4. Add the cocktail and sun dried tomatoes, capers, olives, basil, red pepper flakes and salt (if using) and continue cooking for about two minutes, until heated through. Add the cooked pasta, toss well and cook for another minute. Serve immediately (see notes below)


  1. This dish is best when served freshly made
  2. The sauce can be made ahead, you may need to add a little more water is made in advance
  3. We recommend cooking the spaghetti right before serving
  • Method: Stove
  • Cuisine: Italian


  • Calories: 598
  • Sugar: 5.7
  • Sodium: 1553
  • Fat: 19.7
  • Saturated Fat: 2
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 87.6
  • Fiber: 15.3
  • Protein: 26
  • Cholesterol: 0