Yield 2-4 servings
Ridiculously easy this dish can be made entirely from pantry staples if you don’t count the fresh basil or parsley at the end.
- 3 tablespoons olive oil
- 8 oz. dry spaghetti noodles
- 3 garlic cloves, minced
- 1-2 teaspoons anchovy paste, or 2 anchovy filets, chopped; or 1 ½ teaspoons Worcestershire sauce
- ½ teaspoon red pepper flakes
- 1/4 teaspoon kosher salt (plus more for the pasta water)
- 1/4 teaspoon ground black pepper
- 1 (14 oz.) can diced tomatoes with juices, any flavor, or 2 cups fresh chopped cherry or grape tomatoes
- ½ cup pitted Kalamata olives
- 2 tablespoons drained capers
- Pinch of sugar
- 1/3-1/2 cup chopped fresh basil or parsley
- Grated Parmesan cheese
- Boil water to cook pasta. Add a generous sprinkling of salt to the pasta water.
- Heat oil in a heavy skillet. Cook garlic, anchovy paste (or substitute), red pepper flakes, 1/4 teaspoon salt, and black pepper in skillet over medium-high heat stirring until fragrant and until garlic is a golden color. Don’t let it burn!
- Add tomatoes with their juices, to the garlic/oil mixture. Stir. Add olives, capers, and sugar and simmer on low, 3-6 minutes, stirring occasionally.
- While the sauce simmers, cook the pasta until almost tender.
- Drain pasta, saving ¼ cup of pasta cooking water. Add the cooked pasta to the skillet with the tomato sauce. Simmer, turning pasta with tongs until pasta is tender, about 1-2 minutes more. While it’s simmering, add a little of the pasta cooking water until the sauce reaches desired consistency. Taste and add salt and pepper to taste.
- Sprinkle with fresh basil and serve with grated Parmesan.
Amount Per Serving
% Daily Value
Total Fat 14 g
Saturated Fat 2 g
Sodium 532 mg
Total Carbohydrates 49 g
Dietary Fiber 4 g
Protein 10 g
Recipe by Empty Nest Eats at https://emptynesteats.com/pasta-puttanesca-with-fresh-or-canned-tomatoes/