Puttanesca pasta with olives and capers
Puttanesca pasta with olives and capers
Ingredients
Main Ingredients
- 1 pound spaghetti
- 3 tablespoons olive oil, extra virgin
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 4 anchovy fillets, minced (optional, but recommended)
- 28 ounces crushed tomatoes, canned
- 1/2 cup Kalamata olives, pitted and roughly chopped
- 3 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat. Add the spaghetti and cook according to package directions until al dente, usually 8 to 10 minutes. Reserve 1 cup of pasta cooking water before draining.
⏱️ 10 min - 2
While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic, red pepper flakes, and minced anchovy fillets (if using). Cook, stirring frequently, until the garlic is fragrant and the anchovies have dissolved into the oil, about 2 to 3 minutes.
⏱️ 3 min - 3
Stir in the crushed tomatoes, chopped Kalamata olives, and drained capers. Bring the sauce to a gentle simmer, then reduce the heat to low and let it simmer for 10 to 15 minutes, allowing the flavors to meld. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 15 min - 4
Once the pasta is al dente, drain it and add it directly to the skillet with the sauce. Add 1/4 cup of the reserved pasta cooking water and toss everything together vigorously. The starch from the pasta water will help the sauce cling to the noodles. If the sauce seems too thick, add more pasta water, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 3 min - 5
Stir in the 1/4 cup of fresh chopped parsley. Toss to combine. Serve immediately, garnished with additional fresh parsley if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Puttanesca pasta with olives and capers
Ingredients
Main Ingredients
- 1 pound spaghetti
- 3 tablespoons olive oil, extra virgin
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 4 anchovy fillets, minced (optional, but recommended)
- 28 ounces crushed tomatoes, canned
- 1/2 cup Kalamata olives, pitted and roughly chopped
- 3 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat. Add the spaghetti and cook according to package directions until al dente, usually 8 to 10 minutes. Reserve 1 cup of pasta cooking water before draining.
⏱️ 10 min - 2
While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic, red pepper flakes, and minced anchovy fillets (if using). Cook, stirring frequently, until the garlic is fragrant and the anchovies have dissolved into the oil, about 2 to 3 minutes.
⏱️ 3 min - 3
Stir in the crushed tomatoes, chopped Kalamata olives, and drained capers. Bring the sauce to a gentle simmer, then reduce the heat to low and let it simmer for 10 to 15 minutes, allowing the flavors to meld. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 15 min - 4
Once the pasta is al dente, drain it and add it directly to the skillet with the sauce. Add 1/4 cup of the reserved pasta cooking water and toss everything together vigorously. The starch from the pasta water will help the sauce cling to the noodles. If the sauce seems too thick, add more pasta water, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 3 min - 5
Stir in the 1/4 cup of fresh chopped parsley. Toss to combine. Serve immediately, garnished with additional fresh parsley if desired.
⏱️ 2 min