Spaghetti Puttanesca
Get dinner on the table in half an hour with mostly pantry ingredients, including olives, capers, tomatoes, good-quality olive oil – and Italpasta’s rough-cut pasta to hold in all that delicious sauce.
Prep Time: 15 mins
Cook Time: 15 mins
Serves: 4
Ingredients
- 12 oz Italpasta Selezione di Bronzo Spaghetti
- 1/3 cup Italpasta Extra Virgin Olive Oil
- 1 can Italpasta Italian Tomatoes, chopped
- 6 clove garlic, thinly sliced
- 6 anchovies in oil
- 1/2 tsp chili pepper flakes
- 3/4 cup green and/or black olives, sliced
Instructions
- Heat oil in large skillet set over medium-high heat; cook garlic, anchovies and hot pepper flakes, stirring constantly to break up anchovies, for 30 to 60 seconds or until softened and fragrant. Stir in olives. Add tomatoes; cook for 7 to 10 minutes.
- Cook spaghetti according to package directions. Drain, reserving 1/4 cup (60 mL) cooking liquid. Add spaghetti to skillet; toss to coat with reserved cooking liquid.
Tips
Add some protein by stirring in two cans of olive-oil packed tuna or a can of cannellini beans.
Increase or omit the hot pepper flakes based on preference.
Nutritional Analysis
Calories: 590kcal | Carbohydrates: 77g | Protein: 16g | Fat: 25g | Cholesterol: 5mg | Sodium: 480mg | Fiber: 6g | Sugar: 7g