Spaghetti alla Puttanesca
A bold and wildly delicious Italian pasta dish that you can have on your table in just 30 minutes!
Servings: 4 people
Ingredients
- 10 ounces spaghetti or other long, thin pasta
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic thinly sliced
- 4 anchovy fillets finely chopped
- 1/4 teaspoon red pepper flakes or more to taste
- 14 1/2 ounces crushed tomatoes with juice
- 1/2 teaspoon dried oregano
- 1/2 cup pitted black olives oil cured or kalamata, halved
- 1 tablespoon capers chopped if large
- chopped fresh parsley for garnish
Instructions
- Cook pasta according to package directions in a large pot of water until al dente. Drain, reserving 1 cup or more of the cooking water. (Ideally, pasta will finish at the same time as the sauce - if not, use cooking liquid to loosen drained pasta before adding to sauce.)
- Meanwhile, heat olive oil in a large skillet over medium heat until hot. Add sliced garlic cloves, chopped anchovy fillets, and red pepper flakes; cook and stir until mixture is fragrant, about 1 minute.
- Add tomatoes with juice and oregano; bring to boil. Reduce and simmer 5 minutes. Stir in olives and capers; simmer 3-5 minutes more, stirring occasionally until thickened.
- Stir cooked spaghetti into pasta sauce to coat, adding reserved pasta water as necessary to loosen sauce. Serve garnished with chopped parsley.
Nutrition
Calories: 392kcal | Carbohydrates: 62g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 465mg | Potassium: 483mg | Fiber: 5g | Sugar: 7g | Vitamin A: 324IU | Vitamin C: 10mg | Calcium: 73mg | Iron: 3mg
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