Ingredients
Scale
- 12 oz spaghetti
- 28 oz canned whole San Marzano tomatoes
- 4 cloves fresh garlic, minced
- 1 cup Kalamata olives, pitted and sliced
- 2 tbsp capers, rinsed
- 1/2 tsp red pepper flakes (adjust to taste)
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Prep your ingredients by finely chopping the garlic and draining the olives.
- In a large pan, heat olive oil over medium heat. Add minced garlic and red pepper flakes; sauté until fragrant (about 30 seconds).
- Pour in the canned tomatoes (crushing them with your hands), stir well, and let simmer for about 10 minutes.
- Mix in the olives and capers; continue simmering until the sauce thickens slightly.
- Meanwhile, boil salted water in a separate pot. Cook spaghetti according to package instructions until al dente.
- Drain the pasta but reserve some cooking water. Combine spaghetti with the puttanesca sauce in the skillet, adding reserved water as needed for creaminess.
- Toss well and garnish with freshly chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg