Pantry Puttanesca


  • ⅓ cup olive oil
  • 3 cloves garlic, minced
  • ¼ teaspoon crushed red pepper flakes, or to taste
  • 1 teaspoon dried oregano
  • 3anchovy fillets, chopped, or more to taste
  • 2 (15 ounce) cans diced tomatoes, drained.
  • 1 (8 ounce) package spaghetti
  • ½ cup chopped pitted kalamata olives
  • ¼ cup capers, chopped
  • Directions

  • Step 1

    Fill a large pot with water. Bring to a rolling boil over high heat.


  • Step 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.

  • Step 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.

  • Step 4

    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.

  • Step 5

    Stir the olives and capers into the sauce; add pasta and toss to combine.

  • Step 6

    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.

  • Cook's Note:

    You can leave out the anchovies if you like, but for best flavor, leave them in! They melt right into the sauce and add authentic Italian flavor.

    Source: Read Full Article