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.
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