Description
This Pasta Puttanesca features bold flavors and simple preparation. With key ingredients like garlic, olives, and anchovies, it’s an ideal quick dinner or comforting meal at home.
Ingredients
Scale
- 12 oz spaghetti
- 1 tsp salt
- 5 tablespoons olive oil
- 4 cloves garlic, crushed
- 1 tsp red pepper flakes (optional)
- 4 canned anchovies (optional)
- 5 oz black olives, halved and pitted
- 2 heaping tablespoons small capers
- 1 (14.5-oz) can diced tomatoes
- ½ cup packed fresh parsley, finely chopped
- cracked black pepper, to taste
Instructions
- Prepare a wide skillet for cooking and gather all the ingredients.
- Boil a large pot of salted water for the spaghetti. Cook pasta until just al dente, reserving a cup of the cooking water, then drain and set aside.
- In the skillet over medium-low heat, add olive oil and sauté the crushed garlic and red pepper flakes for 30 seconds until fragrant. Add anchovies, stirring for an additional 30-60 seconds until they dissolve in the oil. Then, add olives and capers, sautéing for 1 minute.
- Add the diced tomatoes and half of the chopped parsley, sautéing for 2 more minutes while stirring frequently.
- Cover and let the sauce simmer over low heat for 8-10 minutes, seasoning lightly with salt.
- Mix in the cooked pasta and simmer over medium heat, adding reserved pasta water gradually until the sauce is glossy and coats the pasta well.
- Taste and adjust salt and pepper before serving with the remaining parsley.
Notes
High-quality bronze-cut spaghetti enhances the dish’s flavor.
Using fresh/deli olives improves the overall taste.
Adjust the anchovy and red pepper flakes to suit your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg