| Yield | |
|---|---|
| Source | https://www.delish.com/cooking/recipe-ideas/a26092759/pasta-puttanesca-r... |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | https://www.delish.com/cooking/recipe-ideas/a26092759/pasta-puttanesca-r... |
| Prep time | 30 minutes |
| 1⁄4 | Cup | Olive Oil |
| 6 | Clove | Garlic (smashed) |
| 4 | Anchovy Fillets (chopped) | |
| 28 | Ounce | Diced Tomatoes (canned) |
| 1⁄2 | Cup | Kalamata Olives (pitted) |
| 1⁄4 | Cup | Capers |
| 1⁄2 | Teaspoon | Red Pepper Flakes |
| 1 | Pound | Spaghetti |
| 1⁄2 | Cup | Parsley (chopped) |
| 1⁄2 | Cup | Parmesan (shredded) |
| 1 | Tablespoon | Kosher Salt |
1.In a Dutch oven over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, another minute.
2.Add tomatoes, olives, capers, and red pepper flakes. Bring to a boil, then reduce heat and let simmer, 15 minutes.
3.Meanwhile, bring a large pot of water to a boil with 1 tablespoon salt. Add spaghetti and cook according to package directions, until al dente; drain.
4.Toss spaghetti in sauce. Sprinkle with parsley and Parmesan and serve.