Pasta Puttanesca
 
 
Pasta puttanesca might have a slightly scandalous history, but we love it all the same. With an extremely fragrant sauce, this pasta is to die for.
Author:
Recipe type: Main
Ingredients
  • ¼ c. extra-virgin olive oil
  • 4 cloves garlic, smashed
  • 4 anchovy fillets, chopped
  • 1 (28-oz.) diced tomatoes
  • ½ c. kalamata olives, pitted
  • ¼ c. capers
  • ½ tsp. crushed red pepper flakes
  • 1 lb. spaghetti
  • Kosher salt
  • Freshly grated Parmesan, for serving
Instructions
  1. In a large skillet or pot over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, another minute. Add tomatoes, olives, capers, and red pepper flakes. Bring to a boil, then reduce heat and let simmer, 15 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions, until al dente; drain. Toss spaghetti in sauce and serve with Parmesan.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/04/29/pasta-puttanesca/