Servings: 4
Calories: 474kcal
Ingredients
- ¾ pound spaghetti
- 3 cloves garlic
- ½ cup black olives pitted
- ¼ cup capers
- 4 fillet anchovies
- 1 tsp chili flakes
- ½ cup parsley chopped
- 4 tbsp olive oil extra virgin
- 1 tbsp sea salt rock
- 1 can tomatoes whole peeled
- ½ tsp dried oregano
Instructions
- Place a pot of water on the stove over medium heat and bring it to rooaring boil.In the meantime make the pasta sauce
- First you'll heat the extra virgin olive oil in a large skillet over medium heatand add 4 to 5 cloves of garlic and 4 anchovy fillets. Stir the anchovies until they've almost melted into the oil.
- Add the red pepper flakes. After you've cooked the garlic for just about a minute (don't let it burn!) remove it, and add the olives and capers, stir, and then add the tomatoes.
- Once the tomatoes are in, season the sauce with salt and pepper and let it simmer for a bit. Remember, there are lots of salty ingredients in the sauce already so go easy on the salt!
- Once the water is boiling, add 1 handful of salt, then once dissolved add the pasta and cook it accordingly to the package instructions until "al dente".
- Reserve half cup of pasta cooking water, drain the pasta and add it to the puttanesca tomato sauce. Add a bit of the pasta cooking water, mix it until well combined and sprinkle it with fresh parsley. Serve it and enjoy it! Mangia!
Nutrition
Calories: 474kcal | Carbohydrates: 65g | Protein: 13g | Fat: 18g | Sodium: 2324mg | Potassium: 259mg | Fiber: 4g | Sugar: 2g | Vitamin A: 716IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 2mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!