Minced Lamb and Olive Puttanesca
This minced lamb and olive puttanesca is a bold, savory spin on the classic Italian pasta dish, inspired by the robust flavors of Southern Italy with a nod to Levantine lamb dishes. The combination of aromatic garlic, briny olives, capers, and ground lamb is simmered in a rich tomato base, giving it a luxurious depth that’s both comforting and vibrant. A hearty main course, this dish is perfect for dinner parties or a cozy evening when you're craving something deeply satisfying.
Equipment
Large skillet or sauté pan
Chef’s Knife
Cutting Board
Wooden spoon or spatula
Measuring cups and spoons
Colander (if serving with pasta)
Ingredients
2 tablespoons olive oil - extra virgin, use high-quality, cold-pressed
1 pound ground lamb - grass-fed preferred
4 cloves garlic - minced
1 medium yellow onion - finely diced
½ teaspoon chili flakes - adjust to taste
½ cup Kalamata olives - pitted and sliced
2 tablespoons capers - drained
1 can crushed tomatoes - 28 ounces, preferably San Marzano
2 teaspoons dried oregano
1 teaspoon sea salt - or to taste
½ teaspoon ground black pepper - freshly ground
1 pound spaghetti - or rigatoni pasta, or your choice of pasta
¼ cup parsley - fresh, finely chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat (about 350°F / 175°C). Add the diced onion and sauté until translucent and slightly caramelized, about 6 minutes.
- Add the minced garlic and chili flakes. Sauté for 1 minute, stirring constantly, until fragrant.
- Add the ground lamb, breaking it apart with a wooden spoon. Brown the meat thoroughly until no pink remains and a golden crust begins to form, approximately 8–10 minutes.
- Add the crushed tomatoes, olives, capers, oregano, salt, and black pepper. Stir well and bring to a gentle simmer. Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally. The sauce should thicken and become deeply aromatic.
- Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and reserve 1/4 cup of pasta water.
- Toss the cooked pasta into the lamb puttanesca mixture, adding reserved pasta water to loosen the sauce if needed. Mix until the pasta is well coated.
- Serve hot, garnished with finely chopped fresh parsley for brightness and color.
Notes
- For a leaner version, substitute lamb with ground turkey or chicken.
- If you enjoy extra brine, add a splash of olive brine or a few anchovy fillets while sautéing the onion.
- Use whole-wheat pasta for added fiber, or try it with zucchini noodles for a low-carb option.
- To deepen umami, stir in a teaspoon of tomato paste when adding garlic.
Nutrition
Calories: 881kcalCarbohydrates: 98gProtein: 36gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 83mgSodium: 1173mgPotassium: 908mgFiber: 7gSugar: 9gVitamin A: 702IUVitamin C: 18mgCalcium: 123mgIron: 6mg
How did this recipe turn out for you?Rate this Recipe !
