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Pasta Puttanesca Recipe


Moroccan cuisine meets Italy! Use your shakshuka sauce to make this legendary Italian classic in no time. All you need are capers and olives to prepare this satisfying and Moroccan flavoured Italian meal. Don’t hesitate to add some harissa to make it spicy.


Serves 4

  • 2 tablespoons olive oil

  • 3 tablespoons capers

  • 2 garlic cloves, finely sliced

  • 2 cups Mina shakshuka sauce

  • ¼ cup sliced olives

  • 500 gr cooked pasta (about 200 gr raw pasta)

  • Salt and pepper to taste

  • Grated parmesan for garnish


  • Warm the olive oil in a deep skillet over medium high heat and transfer the garlic and the capers. Cook for 2 minutes.

  • Lower the heat to medium, add the shakshuka sauce and olives in the skillet and combine with the garlic and capers. Leave for 5 to 7 minutes until the sauce starts simmering.

  • In a large bowl, transfer the warm cooked pasta, the sauce and stir gently.

  • Serve warm and garnish with and grated parmesan.


Made with Mina Shakshuka Sauce

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