Pasta alla Puttanesca
Briny, bold, and made almost entirely from pantry staples — this classic Italian pasta is the perfect weeknight dinner when you don’t feel like going to the grocery store but still want something really delicious.
Servings: 3
Ingredients
- ½ lb spaghetti
- 14 oz canned whole tomatoes hand-crushed
- ¼ cup capers
- 4 anchovy fillets
- 1 cup pitted mixed olives chopped
- 2 cloves garlic thinly sliced
- Olive oil
- Fresh parsley minced
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti 2 minutes under al dente. Reserve pasta water and drain.
- Heat olive oil in a large pan over medium heat. Add garlic and anchovies and cook until anchovies melt.
- Add crushed tomatoes and simmer a few minutes.
- Stir in olives and capers.
- Add pasta and a splash of pasta water. Toss and cook until perfectly al dente.
- Finish with parsley and serve immediately.
Nutrition
Calories: 382kcal | Carbohydrates: 65g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 1305mg | Potassium: 470mg | Fiber: 6g | Sugar: 5g | Vitamin A: 355IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 3mg
