This pasta is somewhat of a lesser known one but definitely packing flavor! It has olives and capers, which add some saltiness without overwhelming the sauce. Pair this easy, weeknight pasta with some toasted garlic bread, and it’s sure to be your next favorite!
Ready in 25 minutes
Serves 2-3
Can be adjusted per serving
Ingredients
8oz of angel hair pasta (½ of a 16oz package)
½ can of crushed tomatoes
½ cup of whole black olives, chopped into small pieces
2 tablespoons of capers
1 clove of garlic, chopped
Handful of parsley leaves, chopped for garnish
Salt and pepper to taste
Preparation
Fill a large pot halfway with water and a large pinch of salt, boil.
Once the water is boiling, add the pasta and cook for 3-5 minutes, until al dente. Reserve ⅓ cup of pasta water.
Drain remaining water and set the cooked pasta aside.
Meanwhile, heat a medium saucepan on medium heat and drizzle with oil.
Add in the garlic, and sauté gently for 1 minute.
Add in the crushed tomatoes, black olives, and capers and cook for 5-7 minutes, until the sauce is slightly thick.
Add in pasta water, salt and pepper to taste and stir, making the sauce smooth and cohesive.
Gently mix in the pasta with the sauce, tossing lightly until just combined.
Adjust seasoning if needed, plate your Puttanesca, and add parsley to garnish
Tips
*The sauce is meant to be light in comparison to the pasta, allowing the olives, capers and garlic to stand out, but feel free to add more crushed tomatoes while cooking the sauce if you like a little extra!
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