Pasta Puttanesca

Ingredients

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Parsley

  Raw

  ¼ cup or 15g

• Onions

  Raw

  ½ cup, chopped or 80g

• Capers

  Canned

  2 tbsp, drained or 18g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Garlic

  Raw

  3 cloves, minced or 9g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Olives

  Ripe, canned (small-extra large)

  ¾ cup or 101g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Salt

  Table

  1 dash or 0.4g

• Anchovy

  Fish, european, canned in oil, drained solids

  3 oz, boneless or 85g

Directions

1. Mince the onion. Coarsely chop the garlic, olives, fresh parsley, and anchovies.
2. Heat olive oil over medium-high heat in a large, deep sauté pan. Sauté the onions until soft and translucent, about 4-5 minutes. Stir in the chopped anchovies with some of their oil, then add the garlic and cook for another minute.
3. Mix in the tomato paste and cook for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, and olives. Reduce heat to a gentle simmer.
4. Bring a large pot of salted water to a boil. Cook the spaghetti to al dente according to package instructions. Add the capers to the sauce and continue to simmer gently.
5. Drain the pasta and mix with a little olive oil in a large bowl. Stir the parsley into the sauce, then add a ladle's worth of sauce to the pasta and combine. Serve with additional sauce on top.