Spaghetti Puttanesca
A flavorful sauce with tomatoes, olives, capers, anchovies and garlic that's also quick and easy to make.
Servings: 6
Calories: 357kcal
Equipment
- Large pot or saucepan for boiling the spaghetti
- Large skillet
Ingredients
- 1 pound spaghetti (Use Gluten Free spaghetti to make this recipe Gluten Free)
- salt for salting the pasta water
- 4 cloves garlic minced
- 1 Tablespoon water
- 2 Tablespoons olive oil
- 1 teaspoon red pepper flakes
- 4 teaspoons anchovy paste or 6-8 anchovy fillets (no need to mince them)
- 28 ounce can diced tomatoes
- 3 Tablespoons capers
- 1/2 cup pitted Kalamata olives coarsely chopped
- 1/4 cup minced fresh parsley leaves plus more for garnishing
Instructions
- Cook the spaghetti in salted water to al dente according to directions on the package. Make sure to reserve about 1/2 cup of the pasta water before you drain it.
- While pasta is cooking, mix the minced garlic 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 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 8-10 minutes.
- Stir 3 Tablespoons capers, 1/2 cup pitted Kalamata olives, and 1/4 cup minced fresh parsley leaves into the sauce.
- Drain the spaghetti and add it to the thickened sauce. Add the drained spaghetti to the sauce, and continue cooking and stirring for about 2-3 minutes. If the sauce becomes too thick during this time, add some of the pasta water a little bit at a time until it reaches a consistency that you like. Serve with extra minced parsley if desired.
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
