Pasta Puttanesca
Portions: 4
Cooking Time:30 Minutes
Ingredients
- 1 lb spaghetti
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 can diced tomatoes (28 oz / 796 ml)
- ½ cup pitted black olives, sliced
- 2 tbsp capers, drained
- 4 anchovy fillets (optional but traditional)
- ½ tsp chili flakes
- Salt and pepper, to taste
- Fresh parsley, for garnish
Cooking Directions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Drain and set aside.
- Sauté the base:
- Heat olive oil in a large skillet over medium heat. Add garlic and cook 30 seconds. Add anchovies and stir until melted (if using).
- Build the sauce:
- Add diced tomatoes, olives, capers, and chili flakes. Simmer for 10 minutes.
- Combine:
- Add cooked pasta directly into the sauce. Toss to coat thoroughly.
- Finish:
- Adjust seasoning with salt and pepper. Top with fresh parsley before.
Ingredients in this Recipe
BIO
Ilios
Organic Pasta
500g
Ilios
Extra Virgin Olive Oil
750ml
Garlic
per unit (approx. weight 90g)$1.19
Pastene
Olives
398ml
Ilios
Capers
100ml
Ilios
Anchovy Fillets
80g
Ilios
Anchovy Fillets
230g
QUÉBEC
Ilios
Canned Tomatoes
796ml
Italian Parsley
per unit
Mina
Extra Virgin Olive Oil
500ml
Terra Creta
Extra Virgin Olive Oil
750ml