Pasta Alla Puttanesca
Pasta alla Puttanesca is a classic Italian dish that's packed with the robust flavors of olives, capers, and tomatoes. It's quick and easy to make, perfect for a weeknight dinner.
Ingredients - Serves 4
- Fresh parsley - 1/4 cup, chopped
- Capers - 2 tablespoons
- Kalamata olives - 1/2 cup, pitted and chopped
- Canned diced tomatoes - 1 can (14.5 ounces)
- Crushed red pepper flakes - 1/2 teaspoon
- Anchovy fillets - 4, chopped
- Garlic - 3 cloves, minced
- Olive oil - 2 tablespoons
- Spaghetti - 12 ounces
Let's Get Started
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the garlic, anchovies, and red pepper flakes. Cook until the garlic is golden and the anchovies are dissolved, about 2 minutes.
- Add the tomatoes, olives, and capers. Simmer until the sauce is thickened, about 10 minutes.
- Add the cooked spaghetti to the skillet and toss to coat in the sauce.
- Serve the pasta hot, garnished with the chopped parsley.
Dietary Info
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 400
- Fat: 15g
- Carbs: 50g
- Protein: 15g
- Sodium: 800mg
- Sugar: 5g
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