Easy Pasta Puttanesca Recipe

Ingredients

• 400gSpaghetti or Linguine
• 800gCanned whole peeled tomatoes
• 1/2 cupBlack olives, pitted and halved
• 2 tbspCapers, drained
• 4-6Anchovy fillets, minced
• 4 clovesGarlic, thinly sliced
• 1/2 tspRed pepper flakes
• 3 tbspOlive oil
• 1/4 cupFresh parsley, chopped
• to tasteSalt and pepper

Nutrition

Per serving, estimated

Calories

520 kcal

Protein

18 g

Carbs

65 g

Fat

20 g

Steps

1. 1

   Cook spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water.

2. 2

   While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook for 1 minute until fragrant.

3. 3

   Add minced anchovies and cook, stirring, until they dissolve into the oil (about 2 minutes).

4. 4

   Crush canned tomatoes by hand or with a spoon and add to the skillet. Stir in olives and capers. Bring to a simmer and cook for 10-15 minutes, allowing flavors to meld.

5. 5

   Drain the cooked spaghetti and add directly to the sauce in the skillet. Toss to coat evenly.

6. 6

   Add a splash or two of reserved pasta water if needed to loosen the sauce and create a glossy finish. Stir in fresh parsley.

7. 7

   Serve immediately, with an optional drizzle of fresh olive oil.