Spaghetti alla Puttanesca (Tomato Olive Pasta)
Puttanesca pasta for 2 servings, with auto-scaling for balanced salty-savory sauce.
Instructions
- 1
Slice garlic, halve olives, and crush tomatoes roughly by hand.
- 2
Boil spaghetti in salted water until 1 minute before al dente.
- 3
Heat olive oil and cook garlic with anchovies over low heat until anchovies melt.
- 4
Add tomatoes, olives, capers, and chili flakes, then simmer for 8 minutes over medium heat.
- 5
Add pasta and 80 ml pasta water, then toss over high heat for 1-2 minutes.
- 6
Turn off heat, fold in chopped parsley, and serve immediately.
Tips
Nutrition (per serving)
Adjust Servings
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