Ingredients for Spaghetti Puttanesca In 25 Minutes
- Olive Oil
- Garlic Cloves
- Red Chile
- 14.5-ounce can chopped tomatoes
- Anchovies Packed In Oil
- 1 pound spaghetti
- Pitted Black Olives
- 2 tablespoons capers
- Basil Leaves
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How to Make Spaghetti Puttanesca In 25 Minutes
- Heat 2 tablespoons of olive oil in a large pan over medium-low heat. Add 2 cloves of minced garlic and cook for 1-2 minutes, until fragrant.
- Add one 14.5-ounce can of chopped tomatoes, 1/4 cup of drained oil-packed anchovy fillets, and a pinch of red pepper flakes. Simmer uncovered for 10 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil. Add 1 pound of spaghetti and cook for 10-11 minutes, or until al dente.
- Add 1/2 cup of pitted Kalamata olives, 2 tablespoons of capers, and 1/4 cup of chopped fresh basil to the tomato sauce. Simmer for 4-5 minutes.
- Drain the spaghetti, reserving about 1/2 cup of pasta water. Add the spaghetti to the sauce and toss to combine. Add a little pasta water if needed to create a light sauce.
- Serve immediately, garnished with extra fresh basil leaves and a drizzle of olive oil.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
20g
Fat
9g
Carbs
27g
