Pasta Puttanesca

Fragata Capers CapoteFragata marinated stoneless olives with olive oil and sea saltFragata Stoneless Olives


  • 1 onion
  • 3 garlic cloves
  • 1 packet of Fragata marinated stoneless olives with olive oil and sea salt
  • 2 Tbps Fragata capers
  • 1 can chopped tomatoes
  • A handful of fresh parsley, chopped
  • 300g pasta


  1. For the sauce, heat some oil in a saucepan.
  2. Dice the onion and add to the pan. Cook until soft.
  3. Finely chop or mince the garlic. Add the garlic to the saucepan and cook for another couple of minutes.
  4. Add the tomatoes, olives and capers. Stir until well combined.
  5. Season with salt and pepper.
  6. Simmer for about 15 minutes or until everything is cooked through.
  7. Add 1L of water to a separate pot and season with salt. Place over high heat and let it come to a boil.
  8. Add your pasta and cook it according to the packet instructions.
  9. Once your sauce is done, turn off the heat, add some chopped parsley and stir through the sauce.
  10. Add the sauce to your cooked and drained pasta and enjoy!

Recipe by Katie @mummasvegankitchen