Name: Pasta Puttanesca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 (28-ounce) can whole peeled tomatoes, drained; 3 tablespoons extra-virgin olive oil; 1 shallot, minced; 3 tablespoons capers, drained; ½ cup Kalamata olives, pitted and chopped; 3 garlic cloves, minced; ¼ teaspoon red pepper flakes; Sea salt; 1 pound spaghetti; ⅓ cup chopped fresh parsley, plus more for garnish

1

Drain the tomatoes and transfer to a large bowl. Use your hands to crush them into a thick, chunky sauce. Set aside.

2

Heat the olive oil in a large skillet over medium heat. Add the shallot and cook until softened, about 4 to 5 minutes.

3

Add the capers, olives, garlic, and red pepper flakes. Cook for 2 minutes to infuse the oil with flavor.

4

Stir in the crushed tomatoes and simmer to develop the flavors, about 8 to 10 minutes. Season with salt.

5

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.

6

Add the pasta to the pan with the sauce, along with ½ cup of the reserved pasta water. Toss to coat, adding more pasta water as needed.

7

Add the parsley and toss to combine. Season to taste and serve with more parsley for garnish.