Pasta Puttanesca
A quick and easy pasta sauce. Ready in under 20 minutes!
Servings 4 servings
Ingredients
- 1 pound pasta (linguini or other ribbon style pasta)
- 1 tablespoon olive oil
- 3 garlic cloves minced
- ½ teaspoon crushed red pepper flakes
- 6 anchovy fillets or 2 tablespoons anchovy paste (optional)
- 28 ounces canned, whole plum tomatoes in juice
- 2 tablespoons capers drained
- ½ cup kalamata olives pitted and chopped
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Add one tablespoon of salt and the pasta. Cook pasta until desired doneness.
- While the pasta is cooking, prepare the olives, garlic and tomatoes. Pit the olives by pressing each with the flat side of a knife then remove the pit. Chop olives roughly and set aside. Mince the garlic and set aside.
- Cut the whole tomatoes into rough pieces (what I do is to crush each tomato with my hands as I add them into the pan).
- Heat the oil in a large skillet over medium heat. Add the minced garlic, red pepper flakes and anchovies (if using).
- Cook, stirring and mashing the anchovy fillets until the garlic is fragrant but not brown, about 2 minutes.
- Add the chopped or crushed tomatoes with their juice. Stir in capers and olives. Bring to a boil, then reduce the heat to a simmer.
- Cook until tomatoes are softened and sauce is thickened. About 5-10 minutes.
- When ready to serve, add the fresh basil and the cooked pasta into the tomato sauce and toss well to combine. Season with salt and pepper to taste.
Notes
Nutrition
Calories: 131kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 988mg | Potassium: 894mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2346IU | Vitamin C: 36mg | Calcium: 60mg | Iron: 2mg
