Spaghetti Puttanesca
A flavorful sauce with tomatoes, olives, capers, anchovies and garlic that's also quick and easy to make.
Servings: 6
Calories: 357kcal
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 4 cloves garlic (minced) and 1 Tablespoon water together in a small bowl. Heat 2 Tablespoons olive oil, garlic water mixture, 1 teaspoon red pepper flakes and 4 teaspoons anchovy paste or 8-10 minced anchovy fillets over medium heat in a large skillet. Stir frequently and cook until garlic is fragrant but not browned, about 2-3 minutes. Stir in 28 ounce can diced tomatoes and simmer until slightly thickened, about 8 minutes.
- Drain spaghetti and toss it with ¼ cup of the reserved tomato juice.
- Stir 3 Tablespoons capers, ½ cup kalamata olives, and ¼ cup minced fresh parsley leaves into the sauce. Pour sauce over pasta and toss to combine. Add the remaining tomato juice if necessary to thin the sauce.
Nutrition
Calories: 357kcal | Carbohydrates: 64g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 636mg | Potassium: 468mg | Fiber: 2g | Sugar: 3g | Vitamin A: 516IU | Vitamin C: 16mg | Calcium: 96mg | Iron: 5mg