Spaghetti alla Puttanesca
A classic Italian pasta dish featuring a bold and briny sauce made with tomatoes, Kalamata olives, anchovies, capers, and garlic. This quick and flavorful dish comes together in under 30 minutes for a satisfying meal.
Ingredients
- •¼ cup extra-virgin olive oil
- •4 cloves garlic
- •1 can peeled tomatoes
- •½ cup Kalamata olives
- •3 fillets anchovies
- •1½ tablespoons capers
- •1 teaspoon dried oregano
- •½ teaspoon dried crushed red pepper
- •¾ pound spaghetti
- •2 tablespoons fresh Italian parsley
- •¼ cup Parmesan cheese
Cooking Instructions
- 1.
Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
10 min
- 2.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.
15 min
