Pantry Puttanesca
The recipe Pantry Puttanesca could satisfy your Mediterranean craving in around 21 minutes. This recipe makes 4 servings with 442 calories, 10g of protein, and 22g of fat each. For $1.41 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up anchovy, spaghetti, capers, and a few other things to make it today. 54 people have made this recipe and would make it again. It is brought to you by Allrecipes. A couple people really liked this side dish. It is a good option if you're following a dairy free and pescatarian diet. Overall, this recipe earns an amazing spoonacular score of 86%. Similar recipes include Pantry Puttanesca With Sardines, Pantry Puttanesca Sauce, and Pantry Cookies.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 16 minutes
Ingredients:
3 anchovy fillets, chopped, or more to taste
2 (15 ounce) cans diced tomatoes, drained.
1/4 cup capers, chopped
3 cloves garlic, minced
1/2 cup chopped pitted kalamata olives
1/3 cup olive oil
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes, or to taste
1 (8 ounce) package spaghetti
Equipment:
pot
frying pan
Cooking instruction summary:
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. Kitchen-Friendly View
Step by step:
1. Fill a large pot with water. Bring to a rolling boil over high heat.
2. 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.
3. 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.
4. Meanwhile, cook the pasta in the boiling water.
5. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.
6. Stir the olives and capers into the sauce; add pasta and toss to combine.
7. 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.
Nutrition Information:
covered percent of daily need
