Pasta Puttanesca

• 8 oz pasta (spaghetti or penne)
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup pitted Kalamata olives, chopped
• 1/4 cup briny capers
• 1 can (28 oz) crushed tomatoes
• 1 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Steps

1. 1 Cook pasta according to package instructions until al dente; reserve 1/2 cup pasta water and drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add garlic and cook until fragrant, about 1 minute.
4. 4 Stir in olives, capers, crushed tomatoes, and red pepper flakes. Simmer for 10 minutes.
5. 5 Toss cooked pasta into the sauce, adding reserved pasta water as needed to loosen.
6. 6 Season with salt and pepper to taste, then stir in parsley.
7. 7 Serve immediately with Parmesan cheese, if desired.

Nutrition

Tips

• Use high-quality olive oil for the best flavor.
• Adjust the amount of red pepper flakes to control the spice level.
• Add a splash of white wine with the tomatoes for extra depth.
• substitution: If you're out of capers, use more olives for a similar briny flavor.
• For a heartier dish, add cooked shrimp or chicken.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to restore moisture.

Serving Suggestions

• Pair with a fresh green salad.
• Serve with crusty bread to soak up the sauce.
• Add a side of roasted vegetables.
• A glass of crisp white wine complements the flavors beautifully.

FAQ