Pasta Puttanesca

Pasta Puttanesca

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Pasta Puttanesca is the weeknight dinner that will impress the whole fam.
Ingredients
  • ¼ c. extra-virgin olive oil
  • 4 cloves garlic, smashed
  • 4 anchovy fillets, chopped
  • 1 (28-oz.) can diced tomatoes
  • ½ c. kalamata olives, pitted
  • ¼ c. capers
  • ½ tsp. crushed red pepper flakes
  • Kosher salt
  • 1 lb. spaghetti
  • Freshly grated Parmesan, for serving
Instructions
  1. In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, 1 minute more. Add tomatoes, olives, capers, and red pepper flakes. Bring to a boil, then reduce heat and let simmer, 15 minutes.
  2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain and add sauce, tossing until coated. Sprinkle with Parmesan.

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