Description
A quick and flavorful Italian pasta dish featuring olives, capers, and anchovies.
Ingredients
Scale
- 1 pound spaghetti
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 anchovy fillets, minced
- 1/2 teaspoon red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Cook spaghetti according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add garlic and cook for 1 minute until fragrant. Do not brown the garlic.
- Add anchovy fillets and red pepper flakes. Cook, stirring, until anchovies dissolve, about 2 minutes.
- Stir in crushed tomatoes, olives, and capers. Bring the sauce to a simmer and cook for 10 minutes, allowing flavors to meld.
- Add the drained spaghetti to the skillet with the sauce. Toss to coat.
- If the sauce seems too thick, add reserved pasta water, a few tablespoons at a time, until the sauce coats the pasta well.
- Season with salt and pepper.
- Stir in fresh parsley and serve immediately.
Notes
- Rinse capers before adding them to the sauce for a less salty flavor.
- Use high-quality canned tomatoes for the best sauce base.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 850
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 80
- Fiber: 9
- Protein: 20
- Cholesterol: 5
Keywords: pasta, puttanesca, italian, quick dinner, olives, capers, anchovies