Pasta Puttanesca
Pasta Puttanesca! Ready in less than 30 minutes, this briny, salty pasta is a must for olive lovers! With canned tomatoes, garlic, and capers-- this simple vegetarian pasta puttanesca is great for busy weeknights.
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon miso paste*, or 4 anchovy filets, see notes
- 1/2 cup kalamata olives, chopped
- 1 tablespoon olive brine, juice from jar of olives
- 1 28 ounce can diced tomatoes with juice
- 1/3 cup capers
- 1 tablespoon caper brine, juice from jar of capers
- 12 ounces spaghetti, whole wheat if preferred
- 1/2 cup fresh chopped parsley leaves**
Instructions
- Bring a large pot of salted water to a boil.
- While the water is boiling, make the sauce. In a large skillet over medium heat, add the 2 tablespoons of olive oil. Add the 4 cloves of garlic and 1/4 teaspoon red pepper flakes and cook for 1 minute, until just fragrant. Stir in the 1/2 teaspoon of miso paste until melted.
- Add the rest of the sauce ingredients: 1/2 cup kalamata olives with a tablespoon of the brine, a 28-ounce can of tomatoes, 1/3 cup capers, and 1 tablespoon of caper brine. Cook for 20 minutes, stirring often.
- Add the pasta to the water and cook according to package directions until just al dente. Drain, then add to the skillet with the pasta sauce. Add the 1/2 cup of fresh parsley and toss together until combined. Taste, adding salt/red pepper flakes as desired and serve.
Notes
*I included the anchovy filets as it's how my mom's original recipe is, and if you aren't vegetarian, it makes for a more umami-rich sauce. Otherwise, use the miso paste. If you plan on using the anchovies, then cook them with the garlic and red pepper flakes.
Nutrition
Serving: 1servingCalories: 445kcalCarbohydrates: 74gProtein: 13gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 987mgPotassium: 592mgFiber: 6gSugar: 7gVitamin A: 357IUVitamin C: 20mgCalcium: 100mgIron: 3mg