Description
Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time.
Ingredients
- ⅓ cup olive oil
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes, or to taste
- 1 teaspoon dried oregano
- 3 anchovy fillets, chopped, or more to taste
- 2 (15 ounce) cans diced tomatoes, drained.
- 1 (8 ounce) package spaghetti
- ½ cup chopped pitted kalamata olives
- ¼ cup capers, chopped
Instructions
- Fill a large pot with water. Bring to a rolling boil over high heat.
- As the water heats
- pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color
- 1 to 2 minutes. Stir in the red pepper flakes
- oregano
- and anchovies. Cook until anchovies begin to break down
- about 2 minutes.
- Pour tomatoes into skillet
- turn heat to medium-high
- and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined
- about 10 minutes.
- Meanwhile
- cook the pasta in the boiling water. Drain when still very firm to the bite
- about 9 minutes. Reserve 1/2 cup pasta water.
- Stir the olives and capers into the sauce; add pasta and toss to combine.
- Toss pasta in sauce until pasta is cooked through and well coated with sauce
- about 1 minute. If sauce becomes too thick
- stir in some of the reserved pasta water to thin.
Prep Time: 5 mins
Cook Time: 16 mins
Total Time: 21 mins
Servings: 4