Pasta Puttanesca
A quick and flavorful Italian dish made with tomatoes, garlic, olives, and capers, ready in about 30 minutes.
Equipment
- Large Skillet
- Pot
Ingredients
- 1 28-ounce can whole peeled San Marzano tomatoes drained
- 1/4 cup extra-virgin olive oil
- 1 shallot finely chopped (about ⅓ cup)
- 1/4 tsp. sea salt
- 3 cloves garlic finely chopped
- 1/4 tsp. red pepper flakes
- 2 Tbsp. capers
- 1/2 cup pitted kalamata olives roughly chopped
- 12 oz. spaghetti pasta
- 1/4 cup fresh parsley chopped
Instructions
- Pour the drained tomatoes into a large bowl and crush them gently with your hands to create a rustic sauce texture.
- Heat olive oil in a large skillet over medium heat. Add chopped shallots and sea salt, cooking for 4-5 minutes until softened. Stir in garlic, red pepper flakes, capers, and olives, and let sizzle for about 2 minutes.
- Pour in the crushed tomatoes and let the mixture cook for 8-10 minutes to thicken slightly.
- While the sauce cooks, bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Add drained spaghetti to the skillet with the tomato sauce, pouring in about half a cup of the reserved pasta water. Toss together over low heat for 1-2 minutes, adding more pasta water as needed until evenly coated.
- Stir in chopped fresh parsley and adjust seasoning if needed. Serve immediately, garnished with extra parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil.