Pasta Puttanesca
Prep
10 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just thirty minutes and tastes absolutely delicious. The salty briny olives and capers give it that authentic Mediterranean flavor that feels fancy, but honestly it could not be simpler to make. Kalamata olives are packed with heart healthy monounsaturated fats, so you can feel good about what you are eating too. The best part? You probably have most of these ingredients in your pantry already, which means dinner is basically ready whenever you need it.
Ella x
Ingredients
- 11(28-ounce) can whole peeled San Marzano tomatoes (drained)
- ¼ cupextra-virgin olive oil
- 11 shallot(finely chopped (⅓ cup))
- ¼ teaspoonsea salt
- 13 garlic cloves(finely chopped)
- ¼ teaspoonred pepper flakes
- 2 tablespoonscapers
- ½ cuppitted kalamata olives(roughly chopped)
- 112 ounces spaghetti pasta
- ¼ cupchopped fresh parsley(plus more for garnish, if desired)
Detail level
Instructions
- 1
Place the tomatoes in a large bowl and use your hands to crush them. Set aside.
- 2
Heat the olive oil in a large skillet over medium heat. Add the shallot and salt and cook, stirring occasionally, for 4 to 5 minutes, or until softened. Add the garlic, red pepper flakes, capers, and olives and sizzle, stirring occasionally, for 2 minutes.
- 3
Add the crushed tomatoes and cook for 8 to 10 minutes to develop the flavors.
- 4
Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Prepare the spaghetti according to the package instructions, cooking until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.
- 5
Add the pasta and ½ cup of the reserved pasta water to the skillet with the tomato mixture. Cook, tossing, for 1 to 2 minutes over low heat, adding more pasta water as needed to coat the pasta in a light sauce.
- 6
Add the parsley and toss to incorporate. Season to taste and serve topped with more parsley, if desired.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Marinated Baked Tempeh
This marinated baked tempeh has become my go to weeknight dinner because it comes together in just an hour from start to finish. Tempeh is packed with protein and probiotics, making it such a nutritious choice for vegetarian eating. The marinade is ridiculously simple too, using pantry staples like tamari, rice vinegar, and a touch of maple syrup to create this perfectly balanced sweet and savory glaze. Once everything is mixed together, the oven does most of the work while you relax. It's one of those dishes that tastes like you spent way more time on it than you actually did.
Homemade Potato Gnocchi
Making homemade potato gnocchi is one of my favorite kitchen projects, and I'm thrilled to share it with you. With just four simple ingredients and about an hour and a half total, you'll have pillowy, delicious gnocchi that tastes infinitely better than the boxed stuff. Russet potatoes are packed with vitamin B6, which supports brain function and mood. The best part? This recipe is incredibly budget friendly and requires no special equipment. Once you master this basic technique, you'll find yourself making gnocchi all the time.
Tuna Patties
These tuna patties have become a weeknight favorite in my kitchen because they're ready in under twenty minutes and honestly cost just a few dollars to make. I love that canned tuna is packed with omega 3 fatty acids that are great for your heart and brain, plus it means no special shopping required. The bright lemon juice and fresh herbs keep things from tasting fishy, and that little kick of hot sauce adds so much flavor without any fuss. They're crispy on the outside, tender inside, and perfect with just some lemon wedges on the side.
Reviews
Sign in to write a review.