Spaghetti alla Puttanesca

Ingredients

• 400 g spaghetti - dried, preferably artisanal
• 4 cloves garlic - finely chopped
• 4 tbsp extra virgin olive oil - for sautéing
• 1 can whole tomatoes - preferably San Marzano
• 100 g black olives - pitted and roughly chopped
• 50 g capers - rinsed and drained
• 1 tsp red pepper flakes - adjust to taste
• 1 bunch fresh parsley - chopped, for garnish
• to taste salt
• to taste black pepper

Step-by-step instructions

1. In a large pot, bring salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the rest.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped garlic and red pepper flakes, sautéing until the garlic is fragrant but not browned, about 1 minute.
3. Add the whole tomatoes (crushing them by hand as you add) to the skillet along with the olives and capers. Simmer for about 10 minutes, allowing the sauce to thicken slightly.
4. Add the drained spaghetti to the skillet with the sauce, tossing to combine. If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached. Season with salt and pepper to taste.
5. Serve the pasta hot, garnished with chopped fresh parsley.

Serving suggestion

Serve with a side of crusty Italian bread and a simple arugula salad dressed with lemon juice and olive oil.

Nutrition per serving (estimated)

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