Pasta Puttanesca

Ingredients

• Olive oil

  Salad or cooking

  ¼ tbsp or 3g

• Garlic

  Raw

  4 clove or 12g

• Anchovy

  Fish, european, canned in oil, drained solids

  4 anchovy or 16g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  793g

• Olives

  Ripe, canned (small-extra large)

  ½ cup or 67g

• Capers

  Canned

  ¼ tbsp, drained or 2g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Spaghetti

  Dry, unenriched

  16 oz or 454g

• Coarse Kosher Salt

  Morton

  1g

• Parmesan cheese

  Grated

  1 tbsp or 5g

Directions

1. In a large skillet or pot over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, another minute. Add tomatoes, olives, capers, and red pepper flakes. Bring to a boil, then reduce heat and let simmer, 15 minutes. Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions, until al dente. Drain. Toss spaghetti in sauce and serve with Parmesan.
2. Recipe by: Makinze Gore (source: https://www.delish.com/cooking/recipe-ideas/a26092759/pasta-puttanesca-recipe/)