Spaghetti Puttanesca with Capers and Olives

Explore the robust flavors of Italy with this Spaghetti Puttanesca recipe featuring capers and olives. The briny depths of capers blend with the lushness of olives in a rich tomato sauce to serve up a meal that is as fulfilling as it is delightful to the senses. Simple to prepare, this dish is a fantastic choice for any weeknight, offering a taste of the Mediterranean that will enliven any dinner table. It’s a non-dairy, vegetarian option, full of character and zest.

Ingredients

• 12 oz spaghetti
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/2 cup kalamata olives, pitted and chopped
• 2 tbsp capers
• 1 28 oz can crushed tomatoes
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped

Instructions

1. Cook the spaghetti according to the package instructions until al dente. Drain.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and saute until fragrant, about 1 minute.
3. Stir in the chopped olives, capers, crushed tomatoes, and red pepper flakes. Simmer the mixture for 10 minutes, stirring occasionally.
4. Incorporate the drained spaghetti into the sauce. Toss everything to ensure the pasta is well-coated and continue to cook for 2 to 3 minutes until fully heated.
5. Gently mix in the chopped parsley just before removing the skillet from heat.

Keywords: Italian, Dinner, Pasta, Tomato Sauce, Vegetarian

Spice Rack: Red Pepper Flakes

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