Name: Pasta Puttanesca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 (28-ounce) can whole peeled San Marzano tomatoes (drained); ¼ cup extra-virgin olive oil; 1 shallot (finely chopped (⅓ cup)); ¼ teaspoon sea salt; 3 garlic cloves (finely chopped); ¼ teaspoon red pepper flakes; 2 tablespoons capers; ½ cup pitted kalamata olives (roughly chopped); 12 ounces spaghetti pasta; ¼ cup chopped fresh parsley (plus more for garnish, if desired)

Pasta Puttanesca

This pasta puttanesca recipe is my take on the classic Italian dish, featuring a flavorful tomato sauce packed with garlic, capers, and olives. Perfect for weeknights, it comes together in under 30 minutes with simple pantry ingredients!

30 min total 10 min prep 20 min cook 4

Instructions

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1 Place the tomatoes in a large bowl and use your hands to crush them. Set aside.
2 Heat the olive oil in a large skillet over medium heat. Add the shallot and salt and cook, stirring occasionally, for 4 to 5 minutes, or until softened. Add the garlic, red pepper flakes, capers, and olives and sizzle, stirring occasionally, for 2 minutes.
3 Add the crushed tomatoes and cook for 8 to 10 minutes to develop the flavors.
4 Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Prepare the spaghetti according to the package instructions, cooking until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.
5 Add the pasta and ½ cup of the reserved pasta water to the skillet with the tomato mixture. Cook, tossing, for 1 to 2 minutes over low heat, adding more pasta water as needed to coat the pasta in a light sauce.
6 Add the parsley and toss to incorporate. Season to taste and serve topped with more parsley, if desired.