An Italian classic, Pasta Puttanesca is a savory dish that can be made entirely out of pantry staples. The sauce can be pulled together in under 10 minutes using canned or jarred ingredients you likely have on hand.
Servings 6servings
Calories
Author Eva Fry
Ingredients
1lb.spaghetti pasta
3tablespoonsextra virgin olive oil
4clovesof garlicminced
1large onionfinely chopped
1teaspoonred pepper flakes
2 15ozcanned diced tomatoes
3/4cupKalamata olives
1/2cupManzanilla olives
1/4cupcapers
1teaspoonoregano or dried basil
1/4cupwhite wine
grated parmesan cheese
salt and pepper to taste
fresh basiloptional
Instructions
Bring water to boil and add a teaspoon of salt to cook the pasta just until al dente (about 1 minute shy of cooking instructions). Reserve 1/4 cup of pasta water
While pasta is cooking, heat olive oil in a large skillet. Add minced garlic, chopped onion and red pepper flakes. Cook for 4 to 5 minutes over medium heat until the onions are translucent and garlic is fragrant.
Add the tomatoes, capers, olives and dried oregano, salt and pepper and cook until the sauce reduces slightly. Add white wine and continue to simmer for 5 minutes. Transfer the cooked pasta to the sauce, stir together. If the pasta seems a bit dry, add the 1/4 cup of pasta water to loosen the sauce.
Top with grated parmesan cheese and freshly torn basil and enjoy.