Pasta Puttanesca
Ingredients
The pasta
-
12
ounces
spaghetti pasta
The sauce
-
¼
cup
olive oil
-
2
teaspoons
anchovy paste
-
2
teaspoons
minced garlic
-
¼
teaspoon
crushed red pepper flakes
-
28
ounces
San Marzano whole tomatoes
-
to taste
salt
-
to taste
black pepper
-
½
cup
kalamata olives
-
3
tablespoons
capers
-
2
tablespoons
chopped fresh parsley
Instructions
- 1. Cook the spaghetti in salted boiling water according to package directions.
- 2. Heat olive oil in a large skillet over medium heat.
- 3. Add anchovy paste, minced garlic, and red pepper flakes to the skillet and cook for 1-2 minutes until fragrant.
- 4. Coarsely chop the tomatoes and add them to the skillet, seasoning with salt and pepper.
- 5. Stir to combine and bring the sauce to a simmer, cooking for 8-10 minutes until the tomatoes break down.
- 6. Stir in the olives and capers.
- 7. Drain the pasta and toss it with the tomato sauce.
- 8. Sprinkle with chopped parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
355
Total fat
12g
Total carbohydrates
53g
Total protein
10g
Sodium
538mg
Cholesterol
2mg
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