This pasta puttanesca is spaghetti tossed in a homemade tomato sauce that is flavored with olives, capers and herbs. A quick and easy dinner option that tastes like it came straight from your local Italian restaurant!
- 12 ounces spaghetti pasta
- 1/4 cup olive oil
- 2 teaspoons anchovy paste
- 2 teaspoons minced garlic
- 1/4 teaspoon crushed red pepper flakes or more to taste
- 28 ounce can San Marzano whole tomatoes drained
- salt and pepper to taste
- 1/2 cup kalamata olives pitted and halved
- 3 tablespoons capers
- 2 tablespoons chopped fresh parsley
Cook the pasta in salted boiling water according to package directions.
Heat the oil in a large pan over medium heat. Add the anchovy paste, garlic and red pepper flakes to the pan.
Cook for 1-2 minutes, stirring constantly.
Coarsely chop the tomatoes then add them to the pan. Season the tomatoes with salt and pepper to taste.
Stir to combine the tomatoes and olive oil mixture. Bring to a simmer.
Cook for 8-10 minutes, stirring occasionally, until tomatoes have broken down and formed a sauce.
Stir in the olives and capers.
Drain the pasta and toss with the tomato sauce. Sprinkle with parsley, then serve.
Calories: 355kcal | Carbohydrates: 53g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 538mg | Potassium: 525mg | Fiber: 5g | Sugar: 7g | Vitamin A: 329IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 3mg