Whole Wheat Pasta Puttanesca

Recipe by San Diego food journalist Maria Desiderata Montana of www.sandiegofoodfinds.com. Photo by John Dole Photography


  • 4 tbsp. California Olive Ranch 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


  1. In a medium saucepan, heat 2 tbsp. California Olive Ranch extra virgin olive oil over medium heat.
  2. Add garlic, scallions, tomatoes and olives. Sauté, stirring very gently, about 5 minutes or until tomatoes and onions soften. Cover and remove from heat.
  3. 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. California Olive Ranch extra virgin olive oil and tomato mixture and toss until well combined. Top with Pecorino Romano cheese. Serve family style.


1 Hour




8 servings
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