Spaghetti alla Puttanesca

• 8 oz spaghetti
• 4 cloves garlic, minced
• 1/2 cup pitted kalamata olives, chopped
• 1/4 cup brined capers, rinsed
• 1 can (28 oz) crushed tomatoes
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese for serving

Steps

1. 1 Cook the spaghetti according to package instructions until al dente; drain and set aside.
2. 2 While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add garlic and sauté until fragrant, about 1 minute.
4. 4 Stir in crushed tomatoes, oregano, red pepper flakes, olives, and capers.
5. 5 Simmer the sauce for about 10 minutes, allowing flavors to meld.
6. 6 Season with salt and pepper to taste.
7. 7 Toss the cooked spaghetti in the sauce until well coated.
8. 8 Stir in chopped parsley.
9. 9 Serve immediately with grated Parmesan cheese on top.

Equipment

• Large pot
• Large skillet
• Tongs

Variations

• Add anchovies for a deeper umami flavor.
• Toss in some sautéed shrimp or chicken for a heartier meal.

Substitutions

• Substitute gluten-free pasta for a gluten-free option.
• Use sun-dried tomatoes for a sweeter, intense tomato flavor.

Pairings

• Arugula salad
• Crusty Italian bread
• White wine

Nutrition

Tips

• For a richer flavor, add a splash of pasta water to the sauce.
• Adjust the amount of red pepper flakes to your spice preference.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Pair with a fresh arugula salad and crusty bread.
• Serve with a chilled glass of white wine for a perfect Italian evening.

FAQ