Pasta Puttanesca
Ingredients
The pasta
The sauce
-
⅓
cup
olive oil
-
4
cloves
garlic
-
4
tablespoons
capers
-
4
fillets
anchovy fillets
-
½
cup
pitted kalamata olives
-
2
cans
Italian-style whole tomatoes
-
to taste
red chili flakes
For serving
-
to taste
Parmesan cheese
-
to taste
fresh basil leaves
Instructions
- Boil 4 quarts of water with 1 tablespoon of salt in a large pot.
- Add spaghetti and cook until al dente, about 9 to 10 minutes. Reserve 1 cup of pasta water and drain the spaghetti.
- In a large Dutch oven, heat olive oil over medium heat until shimmering.
- Add sliced garlic and cook until golden, about 1 minute.
- Stir in capers, anchovy fillets, olives, tomatoes, and red chili flakes.
- Bring to a boil, then reduce heat and simmer uncovered until slightly thickened, about 30-40 minutes.
- Add the drained pasta to the sauce and toss to coat, thinning with reserved pasta water if necessary.
- Serve with grated Parmesan cheese and fresh basil.
Nutrition Facts (estimated)
Servings
6
Calories
412
Total fat
15g
Total carbohydrates
58g
Total protein
11g
Sodium
337mg
Cholesterol
2mg
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