Spaghetti Puttanesca
A flavorful sauce with tomatoes, olives, capers, anchovies and garlic that's also quick and easy to make.
Ingredients
- 1 pound whole wheat spaghetti (Use Gluten Free spaghetti to make this recipe Gluten Free)
- 4 cloves garlic, minced
- 1 Tablespoon water
- 2 Tablespoons olive oil
- 1 teaspoon red pepper flakes
- 4 teaspoons anchovy paste or 8-10 minced anchovy fillets
- 28 ounce can diced tomatoes, drained with ½ cup juice reserved
- 3 Tablespoons capers
- ½ cup kalamata olives pitted and coarsely chopped
- ¼ cup minced fresh parsley leaves
Instructions
- Cook pasta to al dente according to directions on the package.
- While pasta is cooking, mix garlic and water together in a small bowl. Heat the oil, garlic water mixture, pepper flakes and anchovies over medium heat in a large skillet. Stir frequently and cook until garlic is fragrant but not browned, about 2-3 minutes. Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
- Drain spaghetti and toss it with ¼ cup of the reserved tomato juice.
- Stir olives, capers and parsley into the sauce. Pour sauce over pasta and toss to combine. Add the remaining tomato juice if necessary to thin the sauce.