Pasta Puttanesca and Memories of Vegas {A Meatless Monday Recipe

Pasta Puttanesca and Memories of Vegas {A Meatless Monday Recipe

Pasta Puttanesca will forever remind me of getting married in Vegas!

David and I got married last month in Las Vegas, Nevada. We stayed at the ever famous MGM Grand. If you have never been there, the place is HUGE! It’s the largest building I think I have ever been in. We literally got lost inside at least 10 times the first day of our stay. Inside the MGM has it all from accommodations, the casino, shops to restaurants of all kinds. It’s quite amazing how much in under one roof!

Among the numerous restaurants inside the MGM Grand, you will find the Wolfgang Puck Bar & Grill. Here Wolfgang Puck reinvents the American bar and grill food with California-inspired cuisine in a very casual setting.  David and I were fortunate enough to eat there twice, during our stay and perhaps some of the reason we ate here twice was due to the fact we stayed lost so much. Each time I tried a new dis on the menu, but what stood out the most in my mind was the Pasta Puttanesca. Wolfgang’s Puttanesca was so delicious, I had to try it at home because I don’t know when I’ll get to Vegas again.

Pasta Puttanesca is classic Italian robust pasta dish traditionally with anchovies, black olives, capers. However,  it is not as classy as the name makes it sound. Pasta Puttanesca loosely translates from Italian to “spaghetti in the style of a whore” and just as the name implies “women of the night” quickly made this dish between clients because it was fast and easy uses everyday items probably found in the typical Italian pantry.

The irony being in “Sin City” when eating this dish for the first time is quite funny, don’t you think?  Regardless, it’s pasta for crying out loud and pasta is delicious!

Here’s how I made mine:

Pasta Puttanesca is classic Italian robust pasta dish traditionally with anchovies, black olives, capers. A quick and easy meal with intense Italian flavor! | TheMountainKitchen.com

Bring a large pot of salted water to a boil, add pasta and cook according to the directions on the package.

While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute.

Add the parsley, mushrooms, artichokes, olives, capers, anchovy paste, oregano, and crushed red pepper to the skillet, and saute for 2 minutes more.

When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with parmesan cheese and extra fresh parsley, if desired.

That’s it! Simple and delicious!

Pasta Puttanesca is classic Italian robust pasta dish traditionally with anchovies, black olives, capers. A quick and easy meal with intense Italian flavor! | TheMountainKitchen.com

Though my pasta puttanesca will never be as good as Wolfgang’s, it turned out pretty darn good. This dish brought back some wonderful memories of our wedding adventure with Elvis at the Graceland Chapel and our helicopter tour of the Grand Canyon, with Maverick Helicopter Tours. Our wedding was quite the adventure and I would do it all over again!
 
Pasta Puttanesca is classic Italian robust pasta dish traditionally with anchovies, black olives, capers. A quick and easy meal with intense Italian flavor! | TheMountainKitchen.com

Pasta Puttanesca is classic Italian robust pasta dish traditionally with anchovies, black olives, capers. A quick and easy meal with intense Italian flavor! | TheMountainKitchen.com

Pasta Puttanesca is classic Italian robust pasta dish traditionally with anchovies, black olives, capers. A quick and easy meal with intense Italian flavor! | TheMountainKitchen.com
 

Pasta Puttanesca

Pasta Puttanesca is classic Italian robust pasta dish traditionally with anchovies, black olives, capers. A quick and easy meal with intense Italian flavor!
Course Main Course
Cuisine Italian, Vegetarian / Meatless Monday
Keyword Pasta, Puttanesca, Traditional
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 336kcal

Ingredients

  • 8 ounces angel hair pasta
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic minced
  • 1 teaspoon anchovy paste
  • cup flat-leaf parsley chopped + extra for serving
  • ½ cup mushrooms sliced
  • ½ cup marinated artichokes chopped
  • ¼ cup black olives pitted and chopped
  • 2 tablespoons capers
  • 1 tablespoon fresh oregano leaves (or 1 teaspoon dried)
  • teaspoon crushed red pepper flakes
  • 14 ounce can diced tomatoes
  • ¼ cup Parmesan cheese grated

Instructions

  • Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
  • While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute.
  • Add the parsley, mushrooms, artichokes, olives, capers, anchovy paste, oregano, and crushed red pepper to the skillet, and saute for 2 minutes more.
  • Add the tomatoes and simmer for about 5 minutes.
  • When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with parmesan cheese and extra fresh parsley, if desired.

Nutrition

Calories: 336kcal | Carbohydrates: 50g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 642mg | Potassium: 394mg | Fiber: 4g | Sugar: 4g | Vitamin A: 910IU | Vitamin C: 21.9mg | Calcium: 159mg | Iron: 2.9mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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