Pasta Puttanesca
Ingredients
The sauce
-
2
Tbsp
olive oil
-
1
medium
yellow onion
-
4
cloves
garlic
-
3
filets
anchovy
-
1
28oz can
crushed tomatoes
-
½
tsp
dried basil
-
¼
tsp
crushed red pepper
-
½
cup
sliced kalamata olives
-
2
Tbsp
capers
The pasta
Instructions
- Dice the onion and mince the garlic.
- In a large skillet, heat olive oil and sauté the onion, garlic, and anchovy filets until the onions are soft and anchovies dissolve.
- Add crushed tomatoes, basil, crushed red pepper, olives, and capers to the skillet and stir. Let the sauce simmer.
- Boil water in a large pot and cook the spaghetti until tender, about 7 minutes. Reserve ½ cup of pasta water before draining.
- Combine the cooked pasta with the sauce in the skillet, adding reserved pasta water if needed to loosen. Serve hot.
Nutrition Facts (estimated)
Servings
5
Calories
514
Total fat
13.18g
Total carbohydrates
85.34g
Total protein
15.84g
Sodium
950.26mg
Cholesterol
0mg
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