Pasta Puttanesca Recipe
Pasta puttanesca is a quick and easy dinner recipe bursting with the deliciously salty flavors of olives, capers, and anchovies cooked in a simple tomato sauce.
Ingredients
- 12 ounces dried spaghetti
- ¼ cup olive oil
- 4 cloves garlic, chopped
- 6 fillets anchovy, chopped
- ½ cup pitted black olives, chopped
- 3 tablespoons capers
- 14 ounce can diced tomatoes, drained
- ½ teaspoon red pepper flakes
- ¼ cup chopped Italian parsley
- Optional: grated parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to the package directions. Drain, reserving 1 cup of the pasta water.12 ounces dried spaghetti
- While the water is heating, make the sauce. Heat the olive oil in a large pan over medium heat. Add the garlic and anchovies and cook until both are soft, about 3 minutes. Add the olives, capers, diced tomatoes, and red pepper flakes and bring to a simmer. Lower the heat and simmer gently until the pasta is cooked.¼ cup olive oil, 4 cloves garlic, 6 fillets anchovy, ½ cup pitted black olives, 3 tablespoons capers, 14 ounce can diced tomatoes, ½ teaspoon red pepper flakes
- Add the cooked pasta and parsley to the pan and toss with the sauce. Add the pasta water, a few tablespoons at a time, to loosen the sauce, if needed.¼ cup chopped Italian parsley
- If using, serve with some parmesan cheese over the top.
Serving: 1 serving = ¼ of the recipe, Calories: 493kcal, Carbohydrates: 70g, Protein: 14g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 4mg, Sodium: 599mg, Potassium: 460mg, Fiber: 5g, Sugar: 5g, Vitamin A: 592IU, Vitamin C: 16mg, Calcium: 82mg, Iron: 3mg