Spaghetti Puttanesca
Cook
15 mins
Prep Time
5 mins
Total Time
20 mins
Serves
4
Ingredients
- 1 lb spaghetti
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 4-6 anchovy fillets, chopped (optional but recommended)
- 1 (28 oz) can crushed tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup capers, drained
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- Salt and black pepper to taste
- Freshly grated Parmesan cheese for serving
Kitchen Tools Needed:
- Large pot for pasta
- Large skillet or sauté pan
- Colander
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Cheese grater
Steps
- Cook the Pasta: Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
- Start the Sauce: While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes. Cook for 1-2 minutes until garlic is fragrant and lightly golden.
- Add Anchovies: Add chopped anchovies to the pan and cook for 1 minute, stirring to break them up and incorporate into the oil.
- Build the Sauce: Add crushed tomatoes to the pan and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until sauce thickens slightly. Season with salt and pepper.
- Add Finishing Touches: Stir in olives and capers. Cook for 2-3 minutes to warm through and meld flavors.
- Combine and Serve: Add drained pasta to the sauce along with half the parsley and basil. Toss to combine, adding pasta water if needed to achieve desired consistency. Remove from heat, add remaining herbs, and serve immediately with grated Parmesan.
Macros:
Total Calories: 520
Carbs: 72g
Proteins: 16g
Fats: 18g