Description
This Pasta Puttanesca is a delightful combination of flavors from garlic, olives, and tomatoes. Perfect for a quick dinner and simple to prepare, it’s comfort food at its best!
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 (not drained)
- ½ cup packed fresh parsley (finely chopped)
- cracked black pepper (to taste)
Instructions
- Prepare your ingredients and have a wide skillet ready.
- Start boiling a large pot of water. Add salt generously and cook the spaghetti until JUST al-dente. Drain and reserve a cup of pasta cooking water.
- In a large skillet over medium-low heat, add olive oil. Sauté crushed garlic and red pepper flakes for about 30 seconds until fragrant. Add anchovies and sauté for another 30-60 seconds until they break down.
- Add black olives and capers to the skillet and sauté for 1 more minute. Then, add the diced tomatoes and half the chopped parsley, sautéing for an additional 2 minutes.
- Cover the sauce and let it simmer on low heat for 8-10 minutes. Lightly season with salt.
- Combine the cooked pasta with the sauce in the skillet. Simmer over medium heat, adding reserved pasta water gradually, until the sauce is glossy and the pasta is fully coated.
- Taste and adjust the seasoning before serving with remaining parsley.
Notes
High-quality spaghetti enhances the dish’s flavor.
Adjust the amount of red pepper flakes based on your spice preference.
Using fresh olives adds a delightful taste.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 5g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 3.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg