Spaghetti alla Puttanesca

🛒 Ingredients

• Spaghetti (dry) 100 g · 350 kcal
• Olive oil 7 g · 60 kcal
• Garlic 5 g · 7 kcal
• Anchovy fillets (in oil, drained) 5 g · 10 kcal
• Kalamata olives (pitted) 20 g · 28 kcal
• Capers (drained) 5 g · 1 kcal
• Crushed tomatoes (canned) 200 g · 40 kcal
• Red pepper flakes 0 g · 0 kcal
• Fresh parsley (chopped) 0 g · 0 kcal

👨‍🍳 Instructions

1. Boil a large pot of heavily salted water; cook spaghetti according to package directions until al dente. Before draining, reserve about 1 cup of the pasta cooking water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté for 30 seconds until fragrant, being careful not to burn the garlic.
3. Add anchovy fillets to the skillet and mash them with a spoon until they dissolve into the oil, creating a savory base.
4. Stir in the crushed tomatoes, pitted olives, and drained capers. Bring the sauce to a gentle simmer and cook for 10-15 minutes, allowing flavors to meld, stirring occasionally.
5. Add the cooked and drained spaghetti directly to the sauce in the skillet. Toss to coat evenly, adding a splash of reserved pasta water if needed to achieve a desired consistency.
6. Garnish with fresh chopped parsley and serve immediately.