Italian 25 min

Pasta Puttanesca

Name: Pasta Puttanesca
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 400g (14 oz) spaghetti; 4 tablespoons extra virgin olive oil; 4 cloves garlic, thinly sliced; 1 tin (2 oz) anchovy fillets in oil; 1 teaspoon red pepper flakes; ½ cup kalamata olives, pitted and roughly chopped; 3 tablespoons capers, rinsed; 1 can (28 oz) whole San Marzano tomatoes, crushed by hand; ¼ cup fresh flat-leaf parsley, chopped; Salt and black pepper to taste

quickone-pandairy-free

Ingredientsfor 2

490

Cal

16g

Protein

72g

Carbs

16g

Fat

1400g (14 oz) spaghetti
24 tablespoons extra virgin olive oil
34 cloves garlic, thinly sliced
41 tin (2 oz) anchovy fillets in oil
51 teaspoon red pepper flakes
6½ cup kalamata olives, pitted and roughly chopped
73 tablespoons capers, rinsed
81 can (28 oz) whole San Marzano tomatoes, crushed by hand
9¼ cup fresh flat-leaf parsley, chopped
10Salt and black pepper to taste

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Instructions

1
Heat olive oil in a large skillet over medium heat. Add garlic and cook until golden and fragrant, 2 minutes. Add the anchovy fillets and stir until they dissolve completely into the oil, 1 minute. Add red pepper flakes and cook 30 seconds.
2
Add olives and capers and fry for 2 minutes. Pour in the crushed tomatoes and season lightly with salt (the anchovies, olives, and capers are already salty). Simmer over medium heat for 15 minutes until sauce is thick and fragrant.
3
Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water. Drain and toss with the sauce over medium heat for 1 minute. Add pasta water as needed for a lightly sauced consistency. Finish with fresh parsley and a crack of black pepper.