Pasta Puttanesca with Olives
Pasta Puttanesca with Olives
Ingredients
For the Pasta and Sauce
- 1 pound spaghetti
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 4 anchovy fillets, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 28-ounce can canned crushed tomatoes
- 1/2 cup kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
- as needed salt
- as needed black pepper, freshly ground
For Serving
- as needed Parmesan cheese, grated
Instructions
- 1
Bring a large pot of salted water to a boil for the pasta. Cook spaghetti according to package directions until al dente.
⏱️ 10 min•🌡️ 212
- 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and cook until fragrant, about 1-2 minutes, being careful not to burn it.
⏱️ 3 min•🌡️ 350
- 3
Add the minced anchovy fillets and red pepper flakes to the skillet. Cook, stirring, until the anchovies dissolve into the oil, about 1-2 minutes.
⏱️ 2 min•🌡️ 350
- 4
Pour in the crushed tomatoes, add the halved olives and drained capers. Stir to combine. Bring the sauce to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min•🌡️ 200
- 5
Season the sauce with salt and freshly ground black pepper to taste. Remember that anchovies and capers are salty, so taste before adding too much salt.
⏱️ 2 min
- 6
Reserve about 1 cup of the pasta cooking water before draining the spaghetti. Drain the pasta and add it directly to the skillet with the sauce.
⏱️ 2 min
- 7
Add the chopped fresh parsley to the skillet. Toss the pasta with the sauce until well coated. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
⏱️ 3 min
- 8
Serve immediately, garnished with extra parsley and grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta Puttanesca with Olives
Ingredients
For the Pasta and Sauce
- 1 pound spaghetti
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 4 anchovy fillets, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 28-ounce can canned crushed tomatoes
- 1/2 cup kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
- as needed salt
- as needed black pepper, freshly ground
For Serving
- as needed Parmesan cheese, grated
Instructions
- 1
Bring a large pot of salted water to a boil for the pasta. Cook spaghetti according to package directions until al dente.
⏱️ 10 min•🌡️ 212 - 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and cook until fragrant, about 1-2 minutes, being careful not to burn it.
⏱️ 3 min•🌡️ 350 - 3
Add the minced anchovy fillets and red pepper flakes to the skillet. Cook, stirring, until the anchovies dissolve into the oil, about 1-2 minutes.
⏱️ 2 min•🌡️ 350 - 4
Pour in the crushed tomatoes, add the halved olives and drained capers. Stir to combine. Bring the sauce to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min•🌡️ 200 - 5
Season the sauce with salt and freshly ground black pepper to taste. Remember that anchovies and capers are salty, so taste before adding too much salt.
⏱️ 2 min - 6
Reserve about 1 cup of the pasta cooking water before draining the spaghetti. Drain the pasta and add it directly to the skillet with the sauce.
⏱️ 2 min - 7
Add the chopped fresh parsley to the skillet. Toss the pasta with the sauce until well coated. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
⏱️ 3 min - 8
Serve immediately, garnished with extra parsley and grated Parmesan cheese, if desired.
⏱️ 1 min