Pasta Puttanesca
Bursting with flavors, this classic Italian pasta dish is sure to be a hit on your family's dinner table. Quicker than take-out and incredibly delicious!
Servings: 2
Calories: 1032kcal
Ingredients
- 12 ounces spaghetti or your favorite pasta
- ¼ cup olive oil
- 2 - 3 teaspoons anchovy paste more or less depending upon your taste
- 2 teaspoons minced garlic
- ¼ teaspoon crushed red pepper flakes or more to taste
- 28 ounce San Marzano whole tomatoes crushed by hand
- sea salt and black pepper to taste
- ½ cup kalamata olives pitted and halved
- 2 tablespoons capers
- 1 tablespoon fresh parsley chopped
- 2 teaspoons fresh basil chopped
- 1 tablespoon tomato paste
- 1 teaspoon lemon zest
Instructions
- Heat the oil in a large pan over medium heat. Add the chopped garlic, anchovy paste and red pepper flakes to the pan. Saute for 1-2 minutes, stirring constantly.
- Crush the tomatoes by hand then add them to the pan along with the salt and black pepper. Cook for 8-10 minutes over medium heat, stirring occasionally.
- After allowing the sauce to cook, add the tomato paste, olives and capers to the pan.
- While the sauce is simmering, cook the pasta in salted boiling water according to package directions.
- Remove from heat and stir in the basil, parsley and lemon zest. Season again with salt and pepper to taste as needed.
- Drain the pasta and toss with the sauce. Garnish with chopped parsley and serve.
Notes
**When cooking pasta, reserve some of the water to thin out the puttanesca if needed before serving.
Nutrition
Calories: 1032kcal | Carbohydrates: 147g | Protein: 31g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Cholesterol: 13mg | Sodium: 1944mg | Potassium: 1336mg | Fiber: 11g | Sugar: 15g | Vitamin A: 985IU | Vitamin C: 44mg | Calcium: 228mg | Iron: 8mg