Pasta Puttanesca
Ingredients
The pasta
-
12
ounces
spaghetti or your favorite pasta
The sauce
-
¼
cup
olive oil
-
2-3
teaspoons
anchovy paste
-
2
teaspoons
minced garlic
-
¼
teaspoon
crushed red pepper flakes
-
28
ounces
San Marzano whole tomatoes
-
to taste
sea salt and black pepper
-
½
cup
kalamata olives, pitted and halved
-
2
tablespoons
capers
-
1
tablespoon
fresh parsley, chopped
-
2
teaspoons
fresh basil, chopped
-
1
tablespoon
tomato paste
-
1
teaspoon
lemon zest
Instructions
- Heat olive oil in a large pan over medium heat.
- Add chopped garlic, anchovy paste, and red pepper flakes; sauté for 1-2 minutes.
- Crush the tomatoes by hand and add them to the pan with salt and black pepper; cook for 8-10 minutes.
- Add tomato paste, olives, and capers to the sauce.
- While the sauce simmers, cook the pasta in salted boiling water according to package directions.
- Remove the sauce from heat and stir in basil, parsley, and lemon zest; season to taste.
- Drain the pasta and toss it with the sauce; garnish with chopped parsley and serve.
Nutrition Facts (estimated)
Servings
2
Calories
516
Total fat
18g
Total carbohydrates
72g
Total protein
15g
Sodium
972mg
Cholesterol
13mg
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