Green Olive Puttanesca Pasta

Green Olive Puttanesca Pasta takes the classic Italian dish and flips it on its head. Briny Castelvetrano olives, capers, arugula, and Calabrian chilies replace the tomatoes for a bold, savory pasta full of layered flavor and bright olive oil richness.

Course Main Course

Cuisine Italian-Inspired

Keyword green olive pasta recipe, green olive puttanesca pasta, Italian pasta with olives, olive puttanesca, pasta with olives and capers

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 545kcal

Author Cathy Pollak

Equipment

large pot For boiling pasta.
large skillet For building the sauce.
tongs For tossing pasta and sauce.

Ingredients

1 lb (454 g) linguine
⅔ cup (160 ml) olive oil
5 cloves garlic thinly sliced
4 anchovy fillets (packed in oil)
1 cup (150 g) Castelvetrano olives pitted
3 tbsps (28 g) capers drained
4 green onions thinly sliced, whites and greens separated
2 tsps (10 g)chopped Calabrian chilies in oil
3 cups (90 g) baby arugula
¼ cup (6 g) fresh basil leaves
1 tbsp (15 ml) fresh lemon juice
salt and pepper to taste
grated Parmesan cheese for serving

Instructions

Bring a large pot of water to a rolling boil, then season generously with salt. Add the linguine and cook until firm, setting a timer for 2 minutes less than the package directions. Before draining, reserve at least 1 cup (240 ml) of pasta water, then drain and set aside.
1 lb (454 g) linguine
In a large skillet, heat the olive oil over medium heat. Add the garlic and anchovy fillets, stirring and pressing until the anchovies completely dissolve.
⅔ cup (160 ml) olive oil, 5 cloves garlic, 4 anchovy fillets (packed in oil)
Increase the heat slightly and add the olives, capers, white parts of the green onions, and Calabrian chilies. Sauté for 2 to 3 minutes, stirring frequently.
1 cup (150 g) Castelvetrano olives, 3 tbsps (28 g) capers, 4 green onions, 2 tsps (10 g)chopped Calabrian chilies in oil
Add the cooked linguine to the skillet with the olive mixture. Pour in about ½ cup (120 ml) of the reserved pasta water and toss with tongs for the final 2 minutes of cooking, adding more water if needed to coat the pasta.
Stir in the arugula, basil, and the green parts of the green onions along with the lemon juice. Season with salt and black pepper to taste, then top with Parmesan before serving.
3 cups (90 g) baby arugula, ¼ cup (6 g) fresh basil leaves, 1 tbsp (15 ml) fresh lemon juice, salt and pepper, grated Parmesan cheese

Notes

Don’t skimp on the anchovies - they dissolve and give the sauce its depth.
Calabrian chilies bring the best flavor, but red pepper flakes work in a pinch.
Add the arugula and basil right at the end so they stay bright and fresh.
Save that pasta water; it’s your best friend for getting the right texture.

If you’re making this green olive puttanesca pasta, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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