Dinner · 25 min · italian

Pasta Puttanesca

✓ USDA-verified nutrition data

Ingredients

• 2 oz dry Spaghetti
• 1 cup Crushed tomatoes
• 1/4 cup Kalamata olives
• 1 tbsp Capers
• 3 cloves Garlic
• 1 tbsp Olive oil

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Reserve 1/4 cup of pasta water, then drain.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic, olives, and capers, and sizzle 2-3 minutes until the garlic is pale gold. Do not let it brown, or it turns bitter.
3. Pour in the crushed tomatoes and a pinch of salt, and simmer 10-12 minutes, until the sauce is slightly thickened and glossy.
4. Toss the drained spaghetti into the sauce with a splash of the reserved pasta water, and toss over the heat for 1-2 minutes so every strand is coated.
5. Taste and adjust the salt at the very end. The capers and olives are already salty, so season last.
6. Serve immediately in warm bowls with an extra drizzle of olive oil if you like.

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