Description
Pasta Puttanesca is a flavorful and satisfying dish featuring spaghetti, anchovies, olives, and capers. This quick and easy recipe brings together simple ingredients for a delicious homemade meal that’s perfect for any occasion.
Ingredients
Scale
- 12 oz spaghetti
- 1 tsp 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
- ½ cup packed fresh parsley (finely chopped)
- cracked black pepper (to taste)
Instructions
- Get your ingredients ready and prepare a wide skillet.
- Boil a large pot of water for the pasta. Once boiling, salt generously and cook the spaghetti until al-dente. Drain and reserve a cup of pasta cooking water.
- In a large skillet over medium-low heat, add olive oil and sauté crushed garlic and red pepper flakes for 30 seconds until fragrant. Add anchovies (if using) and sauté for another 30-60 seconds until they dissolve.
- Add olives and capers, sautéing for 1 more minute. Then stir in diced tomatoes and half of the parsley, sautéing for 2 more minutes.
- Cover the sauce and simmer over low heat for 8-10 minutes. Season lightly with salt.
- Add the cooked pasta to the skillet, incorporating pasta water as needed until the sauce coats the pasta evenly and becomes glossy.
- Taste and adjust seasoning if necessary. Serve immediately garnished with remaining parsley.
Notes
For the best flavor, use high-quality canned tomatoes.
Feel free to adjust the amount of garlic and anchovies based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg