Fiery Puttanesca Pasta with Olives and Capers

Name: Fiery Puttanesca Pasta with Olives and Capers
Total time: 40 min
Yield: 2
Ingredients: 8 oz pasta; 0.5 cup olive oil; 3 cloves garlic, minced; 2 cups chopped tomatoes, pushed through a sieve; 4 anchovy filets, rinsed and chopped; 2 tbsp tomato paste; 3 tbsp capers; 20 Greek olives, pitted and coarsely chopped; 0.5 tsp crushed red pepper flakes

Discover the bold flavors of Italy with this fiery puttanesca sauce, featuring a delightful medley of tomatoes, garlic, anchovies, capers, olives, and chili flakes. Perfected when paired with al dente spaghetti.

Recipe Info

Prep Time

40 min

Difficulty

Easy

Servings

Nutrition

calories240calories

carbohydrates39g

fat34g

protein9g

Dinner Italian

Ingredients

8 oz pasta

0.5 cup olive oil

3 cloves garlic, minced

2 cups chopped tomatoes, pushed through a sieve

4 anchovy filets, rinsed and chopped

2 tbsp tomato paste

3 tbsp capers

20 Greek olives, pitted and coarsely chopped

0.5 tsp crushed red pepper flakes

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water for 8 to 10 minutes or until al dente; drain.

Heat oil in a skillet over low heat. Cook garlic in oil until golden. Add sieved tomatoes, and cook for 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook for 10 minutes, stirring occasionally.

Toss pasta with sauce, and serve.