Description
This Pasta Puttanesca Recipe is made with onion, garlic, white wine, tomatoes, capers, olives, and topped on al dente spaghetti.
Ingredients
Scale
- ½ cup olive oil
- ½ yellow onion, diced
- 2 tablespoons of minced garlic
- ⅓ cup of white wine
- 1 28 oz can whole plum tomatoes, drained and crushed by hand
- 4 anchovy fillets, chopped
- 1 tablespoon of crushed red peppers
- ⅓ cup of drained capers
- ½ of drained black olives, sliced in halves
- 1 lb of cooked spaghetti
- ¼ cup of chopped fresh basil
- Parmesan, to serve
Instructions
- In a large pan, add olive oil and onion and cook until the onion is soft, about 5 minutes. Add garlic until it starts to brown, around 1 minute. Pour in the white wine and stir. Bring to a simmer until wine evaporates by half, about 4 minutes.
- Add the crushed tomatoes, salt and pepper. Cook, uncovered, for about 10 minutes.
- Add the olives, capers, anchovies, red pepper flakes and cook for another 6 minutes. Stir in the basil and simmer, covered, for another 5 minutes.
- Top the pasta with the sauce and parmesan cheese (omit if vegan).
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 580
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 2.3g
- Carbohydrates: 93g
- Fiber: 9.6g
- Protein: 19g
- Cholesterol: 2.6mg
