Pasta Puttanesca
Ingredients
The pasta
The sauce
-
¼
cup
olive oil
-
5
pieces
anchovies
-
3
cloves
garlic, minced
-
28
oz
can whole peeled San Marzano tomatoes
-
½
tsp
chili flakes
-
1
tsp
dried oregano
-
½
tsp
salt
-
¼
tsp
ground pepper
-
pinch
sugar
-
¼
cup
sliced or torn fresh basil
-
¼
cup
kalamata olives, sliced
-
2
tbsp
capers
Instructions
- Heat olive oil in a large deep pan over medium heat.
- Add anchovies and cook for 2-3 minutes until they dissolve into the oil.
- Add minced garlic and cook until fragrant, about 1-2 minutes.
- Stir in the canned tomatoes with their juices.
- Add chili flakes, dried oregano, salt, pepper, sugar, basil, olives, and capers.
- Reduce heat to medium-low and simmer, stirring occasionally, for 20-30 minutes until thickened.
- Cook the spaghettini according to package directions, saving ½ cup of pasta water.
- Drain the pasta and mix it directly into the sauce, adding pasta water as needed.
- Taste and adjust seasoning with more salt if desired.
Nutrition Facts (estimated)
Servings
2
Calories
917
Total fat
39.4g
Total carbohydrates
107.1g
Total protein
40.4g
Sodium
4193.5mg
Cholesterol
60.4mg
You might also like