Pasta Puttanesca

A bold and flavorful Italian pasta dish with briny olives, tangy capers, and a rich tomato sauce served over spaghetti. Finished with fresh parsley for a vibrant touch, this quick meal is full of rustic charm.

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Ingredients:

• 400g spaghetti

• 2 tbsp olive oil

• 4 garlic cloves, minced

• 6 anchovy fillets, chopped (optional, for authentic flavor)

• 400g canned diced tomatoes

• 80g pitted black olives, sliced

• 2 tbsp capers, drained

• ½ tsp red chili flakes (optional)

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

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Instructions:

1. Cook the Spaghetti
   Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
2. Make the Sauce
   In a large skillet, heat olive oil over medium heat. Add garlic and anchovies, cooking for 1–2 minutes until fragrant. Stir in diced tomatoes, olives, capers, and chili flakes. Simmer for 8–10 minutes, adding pasta water as needed to loosen the sauce. Season with salt and pepper.
3. Combine and Serve
   Add the cooked spaghetti to the sauce and toss to coat evenly. Serve in bowls, garnished with chopped fresh parsley.

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Nutrition (per serving):

• Calories: 520 kcal

• Carbohydrates: 68 g

• Fat: 18 g

• Protein: 16 g