Description

Pasta Puttanesca is a delightful dish featuring savory flavors from garlic, olives, and anchovies. This simple yet satisfying meal is perfect for a quick dinner or a comforting dish any day of the week.

Ingredients

Scale

12 oz spaghetti
1 tsp salt (to taste)
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 capers (rinsed)
1 (14.5-oz) can diced tomatoes (not drained)
½ cup packed fresh parsley (finely chopped)
cracked black pepper (to taste)

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Instructions

Prepare a wide skillet and set out all ingredients.
Boil a large pot of salted water for the pasta. Cook spaghetti until just al-dente, drain, and reserve a cup of the cooking water.
In a large skillet over medium-low heat, add olive oil. Sauté crushed garlic and red pepper flakes for 30 seconds until fragrant.
If using anchovies, add them to the skillet and sauté for 30-60 seconds until they fall apart.
Add olives and capers, cooking for 1 more minute before incorporating the diced tomatoes and half of the parsley, sauté for 2 more minutes.
Cover the skillet and let the sauce simmer on low heat for 8-10 minutes, seasoning lightly with salt.
Combine the cooked spaghetti with the sauce, simmer for a few minutes while adding reserved pasta water as needed until the sauce is glossy and pasta is well coated.
Taste and adjust salt and pepper before serving, garnished with remaining parsley.

Notes

Using high-quality spaghetti enhances the flavor of this simple dish.
Feel free to adjust the amount of red pepper flakes based on your spice preference.
Using fresh or unpitted olives can significantly enhance the dish’s flavor.

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 3g
Sodium: 800mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 3g
Protein: 11g
Cholesterol: 5mg