Pasta Puttanesca with Tomatoes, Capers and Olives

Name: Pasta Puttanesca with Tomatoes, Capers and Olives
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 400 g Spaghetti; 3 tablespoons Olive oil; 3 cloves Garlic cloves, sliced; 6 pieces Anchovy fillets; 1/2 teaspoon Chili flakes; 400 g Crushed tomatoes; 120 g Pitted black olives; 2 tablespoons Drained capers; 2 tablespoons Chopped flat-leaf parsley

Bold, briny, and fast, puttanesca brings together tomatoes, anchovies, olives, and capers in a punchy sauce that clings beautifully to pasta.

🔪 Prep: 10 min🔥 Cook: 20 min⏱ Total: 30 min👤 4 servings

510

kcal

16g

Proteins

67g

Carbs

19g

Fats

Steps

1
Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve a ladle of pasta water.
2
Meanwhile, heat the olive oil in a large skillet. Sauté the garlic, anchovies, and chili flakes for 1 to 2 minutes, until the anchovies melt away.
3
Add the tomatoes, olives, and capers. Simmer for 10 minutes, until the sauce thickens slightly and turns glossy.
4
Add the drained pasta to the sauce with a splash of pasta water if needed. Toss well, finish with parsley, and serve.

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