Spaghetti Puttanesca
Spaghetti puttanesca is a delicious and easy-to-make pasta dish that is perfect for weeknight dinners or a date night at home! Traditionally, pasta puttanesca is made with anchovies. Leave them out to make this Italian classic vegan.
Servings: 2
Ingredients
- 8 oz / 220 g Spaghetti
- 2 cloves of garlic
- 1/2 cup Kalamata olives pitted and halved
- 1/2 cup green olives pitted and halved
- 1/4 cup capers
- 2 cups tomato sauce
- 1/2 tsp chili flakes optional
- 1 cup parsley loosely packed, finely chopped
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 2 tbsp extra virgin olive oil
Instructions
- To begin, bring a pot of salted water to a boil and cook the spaghetti until it is al dente. Save some of the cooking water for later.
- While the pasta is cooking, sauté the garlic in olive oil until it becomes fragrant. I sautéed the garlic whole (just lightly crushed) in olive oil to infuse the oil with garlic flavor. If you prefer, you can chop it up as well. Then, add in the Kalamata and green olives, capers, and tomato sauce. If you like a little extra spice, you can add some chili flakes to the mix. Simmer the sauce for about 10–15 minutes until it thickens.
- Once the sauce is ready, add the cooked spaghetti to the pan along with a bit of the cooking water. Mix everything together until the pasta is evenly coated with the sauce and fully cooked. Finally, add in some finely chopped parsley and cracked pepper.