Description
Pasta Puttanesca is a delightful and easy recipe that highlights vibrant flavors from fresh tomatoes, olives, and anchovies. It’s an ideal choice for a quick dinner or comforting meal that you can whip up in no time!
Ingredients
Scale
- 12 oz spaghetti
- 1 tsp salt
- 5 tablespoons olive oil
- 4 cloves garlic, crushed
- 1/2 tsp red pepper flakes
- 4 canned anchovies
- 5 oz black olives, halved and pitted
- 2 heaping tablespoons small capers
- 1 (14.5 oz) can diced tomatoes, not drained
- 1/2 cup packed fresh parsley, finely chopped
- cracked black pepper, to taste
Instructions
- Prepare a wide skillet for even cooking and gather all ingredients.
- Begin boiling a large pot of water and salt it generously. Cook spaghetti until just al-dente, drain, and reserve a cup of the pasta cooking water.
- In a large skillet over medium-low heat, add olive oil, then sauté crushed garlic and red pepper flakes for about 30 seconds until fragrant. Incorporate anchovies and sauté for 30-60 seconds until they dissolve.
- Add black olives and capers, continue sautéing for 1 minute. Stir in diced tomatoes and half of the parsley, sauté for an additional 2 minutes.
- Cover the skillet and simmer the sauce over low heat for 8-10 minutes, seasoning lightly with salt.
- Combine the cooked pasta with the sauce in the skillet, simmer over medium heat for a few minutes while adding reserved pasta water until the sauce reaches a glossy consistency. Adjust for taste before serving.
Notes
Use high-quality bronze cut spaghetti for extra flavor.
Adjust the level of anchovies and red pepper flakes according to your taste.
Feel free to add other fresh herbs for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg