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.
½cuppitted black olives, chopped
14ouncecan diced tomatoes, drained
½teaspoonred pepper flakes
¼cupchopped Italian parsley
Optional: grated parmesan cheese, for serving
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.