Easy Pasta Puttanesca (Print Version)
# Ingredients:
→ Mediterranean Additions
01 -
A handful of fresh parsley, roughly chopped
02 -
1/2 cup Kalamata olives, halved and pitted
03 -
2 to 3 tablespoons of drained, salty capers
→ Pasta & Sauce Base
04 -
A box or about 8 oz of any pasta you enjoy, like spaghetti
05 -
One 28-oz can of whole San Marzano tomatoes, juices included
06 -
1/4 cup of your favorite olive oil
→ Aromatics & Seasonings
07 -
6 garlic cloves, minced or finely chopped
08 -
Sea salt and freshly ground black pepper, to your liking
09 -
4 or 5 anchovy fillets, chopped up small
10 -
1/2 teaspoon or more of crushed red pepper flakes if you want extra heat
# Instructions:
01 -
Boil a large pot of water, sprinkle in a good amount of salt, and cook your pasta until it's just the right amount of firm, following the package directions.
02 -
Empty the can of tomatoes into a bowl and use your hands or a fork to gently break them apart into smaller chunks.
03 -
Heat olive oil in a big skillet on medium. Toss in the garlic, red pepper, and anchovies. Let them sizzle for 3 to 4 minutes while keeping the garlic from browning too much.
04 -
Tip in the mashed tomatoes, olives, and capers. Turn down the heat and let it bubble slowly for 15 to 20 minutes so the sauce thickens. Stir it every now and then.
05 -
Adjust the seasoning with salt and pepper. Mix the sauce with the cooked pasta, adding a little pasta water if it feels dry. Finish with parsley and serve right away.
# Notes:
01 -
This is a quick go-to Italian meal that you can make in under half an hour—fantastic for your busiest nights!
02 -
San Marzano tomatoes give the best taste here, so grab them if you can.
03 -
Adjust the olives, garlic, or anchovies however you like. Make it your own!