Name: Pasta Puttanesca
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 cloves garlic, minced; 4 parsley stems; 1/4 tsp red pepper flakes; 3 anchovy fillets; 1/2 cup green olives, pitted; 2 tbsp capers; 2 ripe tomatoes, diced; salt, to taste; black pepper, to taste; 2 tbsp fresh parsley, chopped; 8 oz spaghetti; 1/4 cup reserved pasta water; 1 tbsp fresh parsley, for garnish

1

In a large skillet over medium heat, add olive oil. Sauté the minced garlic, parsley stems, and red pepper flakes until fragrant.

2

Add the anchovy fillets and stir with a wooden spoon, breaking them up until they dissolve into the oil.

3

Stir in the green olives and capers.

4

Add the diced ripe tomatoes to the skillet. Season with a pinch of salt and black pepper.

5

Stir in the chopped fresh parsley.

6

Let the sauce simmer for about 30 minutes, or until it has thickened.

7

While the sauce simmers, cook spaghetti according to package directions. Drain, reserving about 1/4 cup of the pasta water.

8

Add the cooked spaghetti to the sauce. Toss to combine, adding a splash of reserved pasta water to help the sauce coat the noodles.

9

Serve immediately, garnished with additional fresh parsley.

Pasta Puttanesca

Ingredients

14 Ingredients

Instructions

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