Pasta Puttanesca

Ingredients

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ cup, chopped or 80g

• Anchovy

  Fish, european, canned in oil, drained solids

  3 oz, boneless or 85g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Tomatoes

  Crushed, canned

  4 cup or 960g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Olives

  Ripe, canned (small-extra large)

  12 tbsp or 101g

• Capers

  Canned

  2 tbsp, drained or 18g

• Parsley

  Raw

  4 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente according to package directions.
2. Warm half of the olive oil in a large deep sauté pan over medium-high heat. Add the onion and cook until soft and translucent, 4–5 minutes.
3. Stir in the chopped anchovies; cook 1 minute until they begin to melt into the oil. Add the garlic and cook 30–60 seconds until fragrant.
4. Stir in the tomato paste and cook, stirring, for 2 minutes. Add the crushed tomatoes, oregano, red pepper flakes, and olives. Bring to a gentle simmer.
5. Add the capers and simmer the sauce gently until slightly thickened, 10–15 minutes, stirring occasionally.
6. Drain the pasta, reserving a little cooking water if needed. Toss the spaghetti with the remaining olive oil in a large bowl.
7. Stir the parsley into the sauce, then add a ladle of sauce to the pasta and toss, loosening with a splash of pasta water if needed. Season to taste with salt and serve with more sauce on top.