Pasta Puttanesca
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 6 servings
Calories
Ingredients
- 1 lb. spaghetti pasta
- 3 tablespoons extra virgin olive oil
- 4 cloves of garlic minced
- 1 large onion finely chopped
- 1 teaspoon red pepper flakes
- 2 15 oz canned diced tomatoes
- 3/4 cup Kalamata olives
- 1/2 cup Manzanilla olives
- 1/4 cup capers
- 1 teaspoon oregano or dried basil
- 1/4 cup white wine
- grated parmesan cheese
- salt and pepper to taste
- fresh basil optional
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.