Spaghetti Puttanesca 🍝
A bold pantry sauce of tomatoes, olives, capers, and garlic with a spicy kick, tossed with spaghetti in the time it takes the pasta to boil.
Ingredients (serves 4)
- 12 oz spaghetti
- 4 tbsp olive oil
- 5 cloves garlic
- 1 can canned tomatoes
- 3/4 cup olives
- 3 tbsp capers
- 1/2 tsp red pepper flakes
- 1/4 cup parsley
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Try AnychefInstructions
- 1
Boil the spaghetti in salted water until al dente, reserving 1 cup pasta water before draining.
- 2
Meanwhile, heat the olive oil in a 12-inch skillet over medium and cook the sliced garlic and red pepper flakes until just golden, about 2 minutes.
- 3
Add the tomatoes, crushing them with a spoon, plus the halved olives and capers. Simmer until slightly thickened, about 8 minutes.
- 4
Toss in the spaghetti with splashes of pasta water until the sauce clings to every strand.
- 5
Finish with chopped parsley and a drizzle of olive oil, and serve.
