pantry puttanesca

Ingredients

• Servings: 4
• 1/3 cup olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 1 teaspoon dried oregano
• 3 anchovy fillets, chopped, or more to taste
• 2 (15 ounce) cans diced tomatoes, drained.
• 1 (8 ounce) package spaghetti
• 1/2 cup chopped pitted kalamata olives
• 1/4 cup capers, chopped

Recipe

Preparation Time: 5 mins Cook Time: 16 mins Ready Time: 21 mins


• fill a large pot with water. bring to a rolling boil over high heat.
• as the water heats, pour the olive oil into a cold skillet and stir in the garlic. turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. stir in the red pepper flakes, oregano, and anchovies. cook until anchovies begin to break down, about 2 minutes.
• pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. use the back of a spoon to break down tomatoes as they cook. simmer until sauce is reduced and combined, about 10 minutes.
• meanwhile, cook the pasta in the boiling water. drain when still very firm to the bite, about 9 minutes. reserve 1/2 cup pasta water.
• stir the olives and capers into the sauce; add pasta and toss to combine.
• toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. if sauce becomes too thick, stir in some of the reserved pasta water to thin.