Pasta Puttanesca
Quick and easy weeknight dinner. Bold, sweet and savory flavors are combined to make this irresistible pasta dish in just 20 minutes!
Servings: 4
Calories:
Ingredients
- 8-10 oz Bucatini Pasta or your favorite pasta - see blog notes
- 1 TBSP Olive Oil
- 3-5 Cloves Garlic - minced
- 1 tsp Anchovy Paste
- 28 oz Canned Diced Tomatoes
- 3 TBSP Kalamata Olives - pitted, without juice
- 2 TBSP Capers, without brine
- 1-2 tsp Red Pepper Flakes
- Chopped Parsley for Garnish
Instructions
- Heat a large pot of salted water to a boil and cook the pasta according to the box.
- As the pasta cooks, in a large pan add your olive oil and garlic. Over medium heat, toast the garlic and add in your anchovy paste.
- Scoop in 3/4 of the 28 oz can of diced tomatoes, without the juice. Reserve the tomato juice for later. Cook for about 3-5 minutes over medium heat and break up the tomatoes.
- Add in you olives and capers. Stir to combine.
- Toss in your cooked noodles.
- Add in the tomato juice until you have enough sauce for your liking. Add in your red pepper flakes and garnish with chopped parsley.
