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Spaghetti alla Puttanesca

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Italian
Servings 4 servings
Calories 460 kcal

Ingredients
  

  • 12 ounces spaghetti pasta
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 4 anchovy fillets, chopped
  • 1/2 cup pitted Kalamata olives, chopped
  • 2 tablespoons capers, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Cook the spaghetti pasta in a large pot of salted boiling water according to package instructions until al dente.
  • Meanwhile, in a large skillet, heat the olive oil over medium heat.
  • Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1-2 minutes.
  • Add the anchovy fillets to the skillet and cook until they have dissolved into the oil, about 2-3 minutes.
  • Add the chopped Kalamata olives and capers to the skillet and cook for 1-2 minutes.
  • Add the diced tomatoes to the skillet and bring the sauce to a simmer.
  • Reduce the heat to low and let the sauce simmer for 10-15 minutes until it has thickened slightly.
  • Season the sauce with salt and pepper, to taste.
  • Drain the spaghetti pasta and add it to the skillet with the puttanesca sauce.
  • Toss everything together until the pasta is coated in the sauce.
  • Sprinkle chopped parsley over the pasta and serve hot.