When you want to liven up your standard spaghetti dish, Pasta Puttanesca is the way to go! Your bowl will be brimming with buttery, bouncy spaghetti noodles that are swimming in a garlicky, tomato-sweet sauce that has a little kick thanks to some red pepper flakes. The salty anchovies and the fruity olives really make this dish exciting. Topped with a sprinkle of sharp parmesan cheese, Pasta Puttanesca is an easy dish that will leave any weeknight full of flavor!
Ingredients• 1/4 cup extra-virgin olive oil • 4 cloves garlic, smashed • 4 anchovy fillets, chopped • 1 (28-ounce) can of diced tomatoes • 1/2 cup kalamata olives, pitted • 1/4 cup capers • 1/2 teaspoon crushed red pepper flakes • kosher salt, to taste • 1 pound spaghetti • fresh parmesan, for serving, grated
In a large skillet, over medium heat, warm the oil.
Add the garlic to the oil and cook until fragrant, about 1 minute.
Add the anchovies to the garlic mixture and cook until fragrant, about 1 minute.
Add the tomatoes, olives, capers, and red pepper flakes to the anchovy mixture.
Bring the veggie mixture to a boil, then reduce the heat and let simmer for 15 minutes.
While the veggie mixture simmers, bring a large pot of salted water to a boil.
Cook the spaghetti until al dente according to the package directions.
Drain the water from the spaghetti.
Add the sauce to the spaghetti and toss to coat.
Sprinkle with the parmesan and serve.