Pasta Puttanesca
This dish is packed with bold flavors from olives, capers, anchovies, and garlic. It’s a quick, easy, and delicious Italian classic that’s sure to satisfy your taste buds!
Ingredients ~
1 lb spaghetti
2 tbsp olive oil
4 cloves garlic, minced
1/2 tsp red pepper flakes
1 can (14.5 oz) crushed tomatoes
1/4 cup Kalamata olives, pitted and sliced
2 tsp capers
4-6 anchovy fillets, minced
1/2 tsp dried oregano
Salt & Pepper
Fresh parsley, chopped (for garnish)
Fresh basil, chopped (for garnish)
Grated Parmesan cheese
Method ~
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set it aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and saute for about 1 minute until fragrant. Stir in the anchovies, and cook until they dissolve into the oil, about 1-2 minutes.
3. Pour in the crushed tomatoes, olives, and capers. Stir to combine, and add the dried oregano. Let the sauce simmer for about 5-7 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
4. Add the cooked pasta to the skillet with the sauce, tossing to coat the pasta with the sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it up.
5. Plate the pasta, and garnish with fresh parsley and basil. Sprinkle with grated Parmesan cheese and enjoy!
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