Pasta Puttanesca with Baby Spinach

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Classic Puttanesca sauce contains capers, garlic, olives, anchovies, and tomatoes. Here we’ve used a touch of anchovy paste rather than anchovies, and added artichokes instead of olives, as well as tossing in some  baby spinach and fresh basil. All of these ingredients blend fantastically for a flavorful pasta. This dish feels very special, but it’s actually pretty easy to make. Serve it for guests, or have it as a weeknight dinner. You can have any leftovers for lunch the next day.

Pasta Puttanesca with Baby Spinach can be served with a green salad, such as:
Garden Salad with Lemon and Oil Dressing
Raw Kale Salad with Raspberry Vinaigrette
Kale Caesar Salad
Spinach and Citrus Salad with Creamy Lemon Dressing

Pasta Puttanesca with Baby Spinach

Pasta Puttanesca with Baby Spinach

Yields: 4 servings | Serving size: 1 1/2 cups | Calories: 318 | Total Fat: 13 gm | Saturated Fats: 1 gm | Trans Fats: 0 gm | Cholesterol: 4 mg | Sodium: 389 mg | Carbohydrates: 41 gm | Dietary fiber: 6 gm | Sugars: 5 gm | Protein:11 gm | SmartPoints (Freestyle): 8 |


  • 8 ounces whole wheat angel hair pasta
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 12 grape tomatoes, sliced in half
  • 1/2 cup artichoke hearts, diced
  • 1 teaspoon anchovy paste (eliminate to make vegetarian)
  • 1 teaspoons capers, drained
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon freshly ground black pepper
  • Sea or kosher salt to taste
  • 1 tablespoon freshly chopped basil
  • 3/4 cup vegetable broth
  • 1 cup baby spinach
  • 1/4 cup freshly grated parmesan cheese


  1. Cook pasta until al dente.
  2. In the meantime, while pasta is cooking, add to large skillet olive oil, turn to medium-low heat and sauté garlic until fragrant, about one minute. Add to skillet tomatoes, artichoke hearts, anchovy paste, capers, red pepper flakes, black pepper, salt and basil, saute another 2 minutes. Add vegetable broth, stir to combine. Sauté one additional minute.
  3. Add drained pasta to skillet along with spinach, toss to combine. Cover and allow spinach to wilt, about 1 minute. Top with parmesan cheese.
  4. We love this dish hot or's so easy to prepare and the taste is amazing.
  5. NOTE: The anchovy paste in the recipe does not make the pasta taste fishy or like anchovies in the least. The anchovy paste is very subtle and adds that extra special something that makes the taste POP!

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3 Comments on "Pasta Puttanesca with Baby Spinach"

  1. Candice  August 24, 2015

    I made this tonite and it was the bomb!

  2. Leeanne Cote  December 4, 2017

    Where are the olives?

    • Jennifer Hanford  December 4, 2017

      Hi, Leanne. We’ve substituted artichokes for the olives in our recipe.


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