Spaghetti alla Puttanesca
A pasta from Naples that consists of spaghetti tossed with tomatoes, black olives, capers and garlic.

servings: 4
total time: 30 minutes
recipe by: Frankie
Ingredients
- 1 pound uncooked spaghetti pasta
- 1/4 cup olive oil
- 4 large garlic cloves, peeled and chopped
- 14-ounce can crushed tomatoes
- 1 cup pitted black olives sliced in half
- 2 TBSP capers
- 1/2 tsp red pepper flakes
- salt & pepper
- freshly shaved Parmesan
Directions
- Add 1 tsp salt to a large pot of water and bring to a boil. Cook your pasta according to package directions.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, while stirring, until fragrant, about 5 seconds. Add the tomatoes, olives, capers, and red pepper flakes and stir to combine. Reduce heat to low and simmer, stirring occasionally, about 5 minutes or until pasta is done cooking. Season with salt and pepper to taste.
- Drain the pasta and transfer to a large serving bowl. Pour the sauce over the pasta and toss to combine. Sprinkle with freshly shaved Parmesan cheese and serve.

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