Description
Pasta Puttanesca is an easy, flavorful dish that combines spaghetti with olives, tomatoes, and anchovies. With quick prep and irresistible taste, it’s perfect for a satisfying meal any day!
Ingredients
Scale
- 12 oz spaghetti
- salt
- 5 tablespoons olive oil
- 4 cloves garlic (crushed)
- red pepper flakes (optional)
- 4 canned anchovies (optional)
- 5 oz black olives (halved lengthwise and pitted)
- 2 heaping tablespoons small capers
- 1 (14.5-oz) can diced tomatoes (not drained)
- ½ cup packed fresh parsley (finely chopped)
- cracked black pepper (to taste)
Instructions
- Prepare a wide skillet for the recipe and gather all ingredients.
- Boil a large pot of water, salt generously, and cook the spaghetti until just al dente. Reserve a cup of cooking water before draining the pasta.
- In a large skillet over medium-low heat, add olive oil. Sauté the crushed garlic and red pepper flakes for 30 seconds until fragrant.
- Add anchovies to the skillet (if using) and sauté for another 30-60 seconds until they dissolve into the oil.
- Stir in the black olives and capers, continuing to sauté for another minute.
- Add the canned diced tomatoes and half of the chopped parsley to the skillet. Cook for 2 minutes, stirring often.
- Cover the sauce and let it simmer over low heat for 8-10 minutes. Season with a light touch of salt.
- Combine the cooked spaghetti with the sauce in the skillet. Simmer over medium heat, adding the reserved pasta water gradually until the sauce clings to the pasta.
- Adjust seasoning with salt and cracked black pepper to taste, then serve immediately with the remaining parsley.
Notes
Using high-quality spaghetti enhances the flavor.
Opt for fresh, unpitted olives for the best taste.
Rinsing capers is recommended if they are in salt.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg