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 Time15 mins
Cook Time15 mins
Total Time30 mins
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.
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.
Calories: 590kcal | Carbohydrates: 77g | Protein: 16g | Fat: 25g | Cholesterol: 5mg | Sodium: 480mg | Fiber: 6g | Sugar: 7g