Description
Pasta Puttanesca is a delightful dish known for its bold flavors from olives, anchovies, and garlic. This simple recipe is perfect for a quick and satisfying dinner that showcases high-quality ingredients and a homemade sauce.
Ingredients
Scale
- 12 oz spaghetti
- 1 tsp salt
- 5 tablespoons olive oil
- 4 cloves garlic (crushed)
- 1/2 tsp red pepper flakes (optional)
- 4 canned anchovies (optional)
- 5 oz black olives (halved)
- 2 heaping tablespoons small capers
- 1 (14.5-oz) can diced tomatoes (not drained)
- 1/2 cup packed fresh parsley (finely chopped)
- cracked black pepper (to taste)
Instructions
- Prepare by gathering all ingredients and arranging them for easy access.
- Begin boiling a large pot of water. Once boiling, add salt generously and cook the spaghetti until just al dente. Drain and save a cup of pasta water.
- In a wide skillet over medium-low heat, add olive oil. Sauté crushed garlic and optional red pepper flakes for 30 seconds until fragrant.
- If using, add anchovies and sauté for another 30-60 seconds until they dissolve into the oil. Add the olives and capers; continue sautéing for 1 more minute.
- Add the diced tomatoes and half of the chopped parsley. Sauté for 2 minutes, stirring often.
- Cover the skillet and let the sauce simmer over low heat for 8-10 minutes. Season lightly with salt.
- Combine the cooked pasta with the sauce, adding reserved pasta water as needed. Simmer over medium heat until glossy and the pasta is well coated.
- Adjust seasoning with salt and pepper before serving. Garnish with the remaining chopped parsley and enjoy.
Notes
For extra flavor, choose high-quality bronze cut spaghetti.
Feel free to adjust the heat level by adding more or less red pepper flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg