Ingredients:
1 lb spaghetti (or your favorite pasta)
2 tbsp olive oil
4 cloves garlic, minced
1/2 tsp red pepper flakes (adjust to taste)
1 can (14.5 oz) crushed tomatoes
1/4 cup Kalamata olives, pitted and sliced
2 tbsp capers
4-6 anchovy fillets, minced (optional, but traditional)
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Fresh basil, chopped (for garnish)
Grated Parmesan cheese (optional, for serving)
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set it aside.
2. Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
Stir in the anchovies (if using), and cook until they dissolve into the oil, about 1-2 minutes.
3. Add the Tomatoes, Olives, and Capers:
Pour in the crushed tomatoes, olives, and capers. Stir to combine, and add the dried oregano. Let the sauce simmer for about 5-7 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
4. Combine the Pasta and Sauce:
Add the cooked pasta to the skillet with the sauce, tossing to coat the pasta with the sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it up.
5. Serve:
Plate the pasta, and garnish with fresh parsley and basil. If desired, sprinkle with grated Parmesan cheese for extra flavor.
Enjoy your Pasta Puttanesca!
This dish is packed with bold flavors from olives, capers, anchovies, and garlic. It’s a quick, easy, and delicious Italian classic that’s sure to satisfy your taste buds!
