World Kitchen

Pasta Puttanesca

Name: Pasta Puttanesca
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 12 ounces Spaghetti; ¼ cup Olive oil; 6 Garlic cloves, thinly sliced; 4 Anchovy fillets; ½ teaspoon Crushed red pepper flakes; 28 ounces Crushed tomatoes; ¾ cup Kalamata olives, halved; 2 tablespoons Capers, drained; ¼ cup Fresh parsley, chopped; ½ teaspoon Kosher salt

Briny, garlicky, and ready in the time the pasta boils.

Jump to recipe

Prep10 min

Cook20 min

Serves4

Loading ratings…

Olives, capers, and anchovies melt into a tomato sauce that tastes like it cooked all day. It is pantry cooking at its absolute best, and dinner is ready in twenty minutes.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

4 servings or type

12 ounces Spaghetti

¼ cup Olive oil

6 Garlic cloves, thinly sliced

4 Anchovy fillets

½ teaspoon Crushed red pepper flakes

28 ounces Crushed tomatoes

¾ cup Kalamata olives, halved

2 tablespoons Capers, drained

¼ cup Fresh parsley, chopped

½ teaspoon Kosher salt

Steps

Boil the spaghetti in well-salted water until just shy of al dente; reserve 1 cup of the pasta water.
Meanwhile, heat the olive oil in a large skillet over medium. Cook the garlic, anchovies, and pepper flakes 2 minutes, mashing the anchovies until they dissolve.
Add the tomatoes and simmer 10 minutes. Stir in the olives and capers.
Toss the pasta with the sauce, loosening with pasta water as needed. Serve with parsley.

Tip: Go easy on the salt until the end. Anchovies, olives, and capers all bring their own.

Pasta Puttanesca

Ingredients

Steps

More World Kitchen