Three Olive Puttanesca Pasta with Meatballs

Well, if you didn’t know that I have a severe affinity for olives…

You do now.
Three Olive Puttanesca Pasta with MeatballsI’ve always loved green olives; especially paired with really sharp cheese. If you don’t understand, then I get it, but I grew up on these things and they’re staples in my kitchen.

I have a different love for black olives, Kalamata, and now I am deeply in love with Castaveltrano olives.

Deep, deep in love. I mean, seriously, I think I might be their bitch.

Look, I love flavor. Especially flavors that stand out.  Flavors that scream, yell and jump up and down in your mouth.
Three Olive Puttanesca Pasta with MeatballsThese pretty little things do that. I made meatballs for this, and it didn’t even need it.IMGP6551Now, here’s where I test your olive knowledge.

Ever had a Castelvatrano???

Didn’t think so. I hadn’t either until a week ago. They’re Italian olives, and they’re amazing.

And, no, this isn’t a sponsored post. I simply fell in love with them at first bite. Castelvatrano olives are kinda, sorta like green olives but with a little more bite, a little more “snap”, if you will.

Taste wise, they’re definitely more along the lines of green olives as far as taste as opposed to black olives, but they stand on their own. They’re just different. Along with them, I included black olives and green Spanish olives for max olive taste.

Get the printable-

Three Olive Puttanesca Pasta with Meatballs

Three Olive Puttanesca Pasta with Meatballs


  • 1 tbsp olive oil
  • 1 tbsp refrigerated minced garlic
  • (2) 28 oz. cans crushed tomatoes
  • 2 tbsp seasoned salt
  • 1 tbsp pepper
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1/4 cup red wine (like Shiraz)
  • 1 tbsp balsamic vinegar
  • 1/3 cup fresh Parmesan cheese, shredded
  • 1/2 cup Castelvetrano olives, sliced
  • 1/2 cup green olives, sliced
  • 1/2 cup black olives, sliced
  • 1/2 lb. vermicelli pasta, cooked and drained
  • Meatballs (frozen or make your own)
  • More olives for serving
  • More Parmesan cheese for serving


  • Heat olive oil over medium heat and add garlic, sauteeing just until fragrant.
  • Add crushed tomatoes through olives, stir and adjust to taste.
  • Reduce heat to medium low, cover and simmer for 20 minutes.
  • Toss sauce with vermicelli and meatballs.
  • Top with more olives and cheese.
  • Serve.
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This Post Has 16 Comments

  1. I hated olives as a child, but probably because they were the canned version! I have no doubt I would love this!

  2. ally

    You just know I love your creations and your style. You have such an eye for color and texture! Love love…and the olives…well, my weakness! xo

    1. Shea

      Thank you Ally 🙂

  3. Caroline

    Looks so pretty, and I agree you hardly need the meatballs but hey, why not. If you love olives, try hunting down some arbequina – they are little Spanish olives and have a lovely flavor, even if you don’t get as much to eat for your olive as many others.

    1. Shea

      Good to know, Caroline! Thanks 🙂

    1. Shea

      Thank you, Lynn. I’ll be making it on a regular basis.

  4. Doreen Simpson

    We call it tart’s pasta here in the UK …just delicious and packed with amazing flavours ♥

    1. Shea

      I just looked that up – good to know, Doreen! Thank you, and thanks for stopping by 🙂

    1. Shea

      It is incredible – I can never get enough when it comes to olives. Thanks, Ann!

  5. Adam J. Holland

    I love anything that translates to “sauce of the whores.” But seriously, this looks divine. Digging the olives.

    1. Shea

      LOL – Adam, you’re a hot mess. Thanks for your kind words.

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