Introduction :
Intriguing and tantalizing, our Easy Spaghetti Puttanesca recipe brings the bold flavors of Italian cuisine to your table with minimal effort. This savory dish features a tangy tomato sauce infused with briny olives and capers, creating a symphony of flavors that dance on your palate. Perfect for a quick weeknight meal or a cozy dinner with loved ones, this recipe promises to delight your taste buds and satisfy your hunger. Join us as we explore the simplicity and deliciousness of Spaghetti Puttanesca, offering expert tips, nutritional insights, and much more to enhance your culinary experience.
Ingredients:
- 8 oz (225g) spaghetti
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 anchovy fillets, minced
- 1/4 tsp red pepper flakes (optional)
- 1 can (14 oz/400g) diced tomatoes
- 1/4 cup (60g) pitted Kalamata olives, chopped
- 2 tbsp capers, drained
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
Directions:
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic, anchovies, and red pepper flakes (if using). Cook for 1-2 minutes until the garlic is fragrant and the anchovies have melted into the oil.
- Add the diced tomatoes, olives, and capers to the skillet. Season with salt and black pepper to taste. Simmer the sauce for 8-10 minutes, stirring occasionally, until slightly thickened.
- Add the cooked spaghetti to the skillet with the sauce. Toss to coat the pasta evenly with the sauce.
- Serve the spaghetti puttanesca hot, garnished with chopped parsley and grated Parmesan cheese if desired.
Expert Tips for Serving and Storage:
- Serve the spaghetti puttanesca hot, garnished with fresh parsley and grated Parmesan cheese if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Nutritional and Health Benefits:
- This Easy Spaghetti Puttanesca recipe is rich in fiber from the whole wheat pasta, tomatoes, olives, and capers, promoting digestive health and satiety.
- The dish also provides vitamins and minerals from the tomatoes, garlic, and olives, contributing to overall well-being.
Variations to Explore:
- Add canned tuna or cooked shrimp for a protein boost.
- Swap spaghetti for other pasta shapes like penne or linguine.
- Adjust the level of spiciness by increasing or decreasing the amount of red pepper flakes.
Conclusion:
Our Easy Spaghetti Puttanesca recipe offers a quick and delicious way to enjoy the robust flavors of Italian cuisine. With its savory tomato sauce, briny olives, and zesty capers, this dish is sure to become a new favorite for busy weeknight dinners or casual gatherings with friends and family.
Frequently Asked Questions:
- Can I make this recipe gluten-free?
- How can I make this dish vegan?
- Can I use fresh tomatoes instead of canned?
- What should I serve with spaghetti puttanesca?
- Can I freeze leftover spaghetti puttanesca?
Resources :
- Spaghetti Puttanesca Recipe – Food Network
- Easy Puttanesca Sauce – Allrecipes
- Classic Spaghetti Puttanesca – Martha Stewart
- Quick and Easy Spaghetti Puttanesca
More you’ll love
PrintEASY SPAGHETTI PUTTANESCA
Enjoy the bold and flavorful Italian dish with our Easy Spaghetti Puttanesca recipe. This classic pasta dish is made with a savory sauce of tomatoes, olives, capers, garlic, and anchovies, creating a deliciously tangy and aromatic meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 8 oz (225g) spaghetti
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 anchovy fillets, minced
- 1/4 tsp red pepper flakes (optional)
- 1 can (14 oz/400g) diced tomatoes
- 1/4 cup (60g) pitted Kalamata olives, chopped
- 2 tbsp capers, drained
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic, anchovies, and red pepper flakes (if using). Cook for 1-2 minutes until the garlic is fragrant and the anchovies have melted into the oil.
- Add the diced tomatoes, olives, and capers to the skillet. Season with salt and black pepper to taste. Simmer the sauce for 8-10 minutes, stirring occasionally, until slightly thickened.
- Add the cooked spaghetti to the skillet with the sauce. Toss to coat the pasta evenly with the sauce.
- Serve the spaghetti puttanesca hot, garnished with chopped parsley and grated Parmesan cheese if desired.
Notes
- Traditional puttanesca sauce contains anchovies for added umami flavor. However, you can omit them for a vegetarian version of the dish.
- Feel free to customize the recipe with your favorite ingredients such as sun-dried tomatoes, artichoke hearts, or fresh basil.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 350 kcal per serving
- Sugar: 5g
- Sodium: 780mg
- Fat: 13g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: EASY SPAGHETTI PUTTANESCA
