Pasta Puttanesca with olives and capers
Pasta Puttanesca with olives and capers
Ingredients
- 1 lb dry spaghetti
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 28 oz canned crushed tomatoes
- 1/2 cup pitted Kalamata olives, halved
- 2 tbsp capers, drained
- 1/4 cup fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, usually about 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and crushed red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Pour in the crushed tomatoes, Kalamata olives, and drained capers into the skillet. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt and black pepper to taste.
⏱️ 15 min - 4
Drain the cooked spaghetti and add it directly to the skillet with the sauce. Toss to combine, adding a few tablespoons of the reserved pasta water at a time if the sauce seems too thick, until the pasta is well coated. Stir in the fresh chopped parsley just before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta Puttanesca with olives and capers
Ingredients
- 1 lb dry spaghetti
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 28 oz canned crushed tomatoes
- 1/2 cup pitted Kalamata olives, halved
- 2 tbsp capers, drained
- 1/4 cup fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, usually about 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and crushed red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Pour in the crushed tomatoes, Kalamata olives, and drained capers into the skillet. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt and black pepper to taste.
⏱️ 15 min - 4
Drain the cooked spaghetti and add it directly to the skillet with the sauce. Toss to combine, adding a few tablespoons of the reserved pasta water at a time if the sauce seems too thick, until the pasta is well coated. Stir in the fresh chopped parsley just before serving.
⏱️ 3 min