Description
A flavorful spaghetti dish featuring a bold and tangy puttanesca sauce made with tomatoes, olives, and capers.
Ingredients
Scale
- 8 ounces spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 can (14 ounces) diced tomatoes
- 1/4 cup black olives, pitted and chopped
- 2 tablespoons capers, rinsed and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
- Stir in the diced tomatoes, black olives, capers, oregano, salt, and black pepper. Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld.
- Add the cooked spaghetti to the skillet, tossing to combine. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- Serve immediately, garnished with fresh parsley and grated Parmesan cheese if desired.
Notes
- For a heartier dish, add cooked shrimp or grilled chicken to the sauce.
- Substitute whole wheat spaghetti for a healthier option, or use gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 5mg