Pasta Puttanesca

Ingredients

• Spaghetti

  Dry, unenriched

  16 oz or 454g

• Parsley

  Raw

  ¼ cup or 15g

• Onions

  Raw

  ½ cup, chopped or 80g

• Capers

  Canned

  2 tbsp, drained or 18g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Garlic

  Raw

  3 cloves, minced or 9g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Olives

  Ripe, canned (small-extra large)

  ¾ cup or 101g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Salt

  Table

  1 dash or 0.4g

• Anchovy

  Fish, european, canned in oil, drained solids

  3 oz, boneless or 85g

Directions

1. Mince onion. Chop garlic, olives , fresh parsley and anchovies coarsely.
2. Heat the olive oil over medium-high heat in a large, deep saute pan. When the oil is hot, saut the onions until they're soft and translucent, about 4-5 minutes. While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can. Add the garlic and cook another minute.
3. Mix in the tomato paste and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, and olives. Turn the heat down to a gentle simmer.
4. Bring a large pot of salted water to a boil. When you add the spaghetti to the boiling water to cook, add the capers to the sauce and continue to simmer it gently. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm.
5. Drain the pasta and put in a large bowl. Drizzle a little olive oil over the pasta and mix to combine. Stir the parsley into the pasta sauce. Add a ladle's worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.

Similar Foods

• Celeriac Pasta with Puttanesca Sauce
• Spaghetti alla Puttanesca