Easy Pasta Puttanesca Recipe
This Easy Pasta Puttanesca Recipe combines the bold flavors of olives, capers, and tomatoes with al dente pasta for a quick and satisfying meal.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 12 oz spaghetti uncooked
- 2 tbsp olive oil extra virgin
- 4 cloves garlic minced
- 1 pinch red pepper flakes
- 1 14 oz can diced tomatoes with juice
- 0.5 cup black olives pitted and sliced
- 0.25 cup capers drained and rinsed
- 0.25 cup fresh parsley chopped
- 0.25 cup Parmesan cheese grated, for serving
- salt and black pepper to taste
Instructions
Preparation Steps
- Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant.
- Add the diced tomatoes, olives, and capers to the skillet. Stir well and cook for 5-6 minutes until the sauce thickens slightly.
- Add the cooked spaghetti to the sauce. Toss to coat the pasta evenly with the sauce.
- Season with salt and black pepper to taste. Garnish with chopped parsley and Parmesan cheese before serving.
Notes
This dish can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat gently before serving.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg