Spaghetti Puttanesca
This easy spaghetti puttanesca recipe made with sweet, plump tomatoes, garlic, briny black olives and a hint of anchovies should definitely be on your regular rotation for quick, no fussy dinners.
Ingredients
- 1 lbs spaghetti
- 2 tbsp olive oil
- 4-6, anchovies fillets packed in oil chopped
- 3-4 garlic cloves minced
- a handful of fresh basil leaves chopped
- 400 gr/14 oz tinned tomatoes or crushed tomatoes for US and Canada
- ⅓ cup black olives pitted
- freshly grated Parmesan cheese
Instructions
- Set a large pot filled with water on the stove and bring to a boil, add salt and spaghetti. Set the timer according to package directions.
- Meanwhile, sauté chopped anchovies in olive oil over low heat while stirring and breaking them up with the wooden spoon for 1-2 minutes, they will start to turn into a paste, add garlic and continue stirring for 1 minute.
- Add tomatoes, chopped basil and olives, turn the heat up and bring the sauce to a boil, lower the heat to low and simmer for 6-7 more minutes.
- Stir occasionally and try to break up big tomatoes chunks with the wooden spoon.
- Drain spaghetti and add to the pan with the sauce. Toss gently and serve with fresh grated parmesan cheese.
Nutrition
Calories: 539kcalCarbohydrates: 93gProtein: 17gFat: 11gSaturated Fat: 2gCholesterol: 2mgSodium: 319mgPotassium: 570mgFiber: 6gSugar: 8gVitamin A: 259IUVitamin C: 10mgCalcium: 74mgIron: 3mg
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