Name: Roasted Pepper and Olive Puttanesca Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz spaghetti (choose your favorite brand or type); 2 tablespoons olive oil (extra virgin for best flavor); 1 red bell pepper (sliced); 1 yellow bell pepper (sliced); 1 cup black olives (pitted and sliced); 2 cloves garlic (minced); 1 teaspoon red pepper flakes (adjust to taste); 14 oz diced tomatoes (canned, preferably no salt added); 1 tablespoon capers (drained); salt and freshly ground black pepper (to taste); fresh basil leaves (for garnish)

Jump to Recipe Print Recipe

If you’re craving a pasta dish that bursts with vibrant flavors and comes together quickly, look no further than this Roasted Pepper and Olive Puttanesca Spaghetti. This recipe takes the classic puttanesca sauce—a tangy, savory blend of olives, capers, and tomatoes—and elevates it with the sweetness of roasted bell peppers. It’s a perfect weeknight dinner that feels special enough for guests but simple enough for any day of the week. Plus, it’s packed with wholesome ingredients that deliver a hearty, satisfying meal for pasta lovers everywhere.

Top Reasons to Make Roasted Pepper and Olive Puttanesca Spaghetti

Bright, bold flavors: The combination of roasted red and yellow peppers with briny olives and capers creates a complex sauce that’s both tangy and slightly sweet.
Quick and easy: Ready in under 30 minutes, it’s a fantastic option when time is tight but you don’t want to sacrifice taste.
Minimal ingredients: Using pantry staples like canned tomatoes and olives means you can whip this up anytime without a grocery run.
Vegetarian and nutrient-rich: Loaded with fresh veggies and healthy fats from olive oil, it’s a nourishing meal that satisfies.
Perfect for meal prep: This spaghetti reheats beautifully and can be stored for lunches or dinners throughout the week.
Versatile: Easily customizable with seasonal upgrades or paired with a fresh salad like Mediterranean Chickpea Salad to round out your meal.

Shopping List

8 oz spaghetti (choose your favorite brand or type)
2 tablespoons olive oil (extra virgin for best flavor)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup black olives, pitted and sliced
2 garlic cloves, minced
1 teaspoon red pepper flakes (adjust to taste)
1 can (14 oz) diced tomatoes (preferably no salt added)
1 tablespoon capers, drained
Salt and freshly ground black pepper to taste
Fresh basil leaves for garnish

What’s in the Gear List

Large pot for boiling pasta – essential for cooking spaghetti perfectly al dente.
Large skillet or sauté pan – for roasting peppers and simmering the puttanesca sauce.
Colander – to drain cooked spaghetti.
Sharp knife and cutting board – to prep peppers, garlic, and olives.
Wooden spoon or heatproof spatula – for stirring the sauce gently.
Measuring spoons – to measure olive oil, red pepper flakes, and capers accurately.

Cooking Roasted Pepper and Olive Puttanesca Spaghetti: The Process

Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil. Add the 8 oz spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, reserve about half a cup of pasta water and then drain the spaghetti in a colander. Set aside.

Step 2: Roast the Bell Peppers

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced red and yellow bell peppers. Sauté them until they begin to soften and develop a slight char, about 5-7 minutes. Roasting the peppers in the pan enhances their natural sweetness and adds depth to the sauce.

Step 3: Build the Puttanesca Sauce

Add the minced garlic and 1 teaspoon red pepper flakes to the skillet with the peppers. Stir and cook for about 1 minute until fragrant, but be careful not to burn the garlic. Next, add 1 cup sliced black olives, 1 tablespoon drained capers, and the entire can of diced tomatoes. Stir gently to combine all ingredients.

Step 4: Simmer and Season

Lower the heat and let the sauce simmer for about 8-10 minutes. This allows the flavors to meld and the sauce to thicken slightly. Taste the sauce and season with salt and pepper as needed. The olives and capers bring enough saltiness, so add salt sparingly.

Step 5: Combine Pasta and Sauce

Add the drained spaghetti directly into the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it up to your desired consistency.

Step 6: Garnish and Serve

Remove the skillet from heat. Tear fresh basil leaves and sprinkle generously over the top of the pasta. Serve immediately while warm. This dish pairs wonderfully with a crisp green salad or Bruschetta With Tomato And Basil as an appetizer for a complete Mediterranean-inspired meal.

Season-by-Season Upgrades

Spring: Add fresh peas or asparagus tips for a pop of color and sweetness.
Summer: Toss in halved cherry tomatoes or fresh zucchini ribbons for brightness.
Fall: Incorporate sautéed mushrooms and a sprinkle of toasted pine nuts.
Winter: Stir in chopped kale or spinach to boost the nutrient content and add greenery.

Notes on Ingredients

Olives: Black olives provide a rich, slightly bitter contrast. Use pitted and sliced olives for easy eating.
Capers: These tiny bursts of briny flavor are essential to authentic puttanesca sauce. Rinse if you find them too salty.
Red pepper flakes: Adjust based on your tolerance for spice. You can omit if you prefer a milder dish.
Diced tomatoes: Opt for high-quality canned tomatoes to ensure a fresh, vibrant sauce.
Fresh basil: Adds a fragrant, herbal note that balances the bold flavors of the sauce.

Store, Freeze & Reheat

Store any leftover Roasted Pepper and Olive Puttanesca Spaghetti in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of water or olive oil to revive the sauce’s texture. While freezing pasta dishes with sauce is possible, it’s best to freeze the sauce and cook fresh pasta after thawing for optimal texture.

Quick Questions

Can I use whole wheat or gluten-free pasta for this recipe?

Absolutely! Whole wheat and gluten-free pasta varieties work just as well and add their own unique textures and flavors to the dish.

Is this recipe spicy?

The red pepper flakes add a mild heat, but you can easily adjust or omit them to suit your preference for spice.

Can I prepare the sauce ahead of time?

Yes, the puttanesca sauce can be made a day in advance and refrigerated. Reheat gently before tossing with freshly cooked spaghetti.

What can I serve alongside this pasta?

This spaghetti pairs beautifully with light sides such as a crisp green salad or Mediterranean Chickpea Salad. Garlic bread or Bruschetta With Tomato And Basil also make excellent accompaniments.

Mediterranean Chickpea Salad – A refreshing, protein-packed salad that complements the bold flavors of the puttanesca sauce.
Bruschetta With Tomato And Basil – A classic appetizer perfect for serving alongside your pasta dinner.

Bring It to the Table

Set your table with simple white plates to let the vibrant colors of the Roasted Pepper and Olive Puttanesca Spaghetti shine. Garnish each serving with extra fresh basil leaves and a drizzle of olive oil for a touch of elegance. This dish pairs wonderfully with a chilled glass of white wine or sparkling water with lemon, making it both a comforting family meal and an impressive dish for entertaining friends. Whether you’re cooking for one or a crowd, this pasta delivers unforgettable flavor with minimal effort—making it a true kitchen winner.

Enjoy every bite of this delightful, flavor-packed spaghetti recipe that celebrates the best of Mediterranean-inspired ingredients and simple cooking techniques. It’s sure to become a staple in your dinner rotation!

Share on Pinterest