Weeknight Puttanesca, Done Simply
A classic pasta puttanesca for two, built from pantry staples and bold Mediterranean flavors. Anchovies, olives, capers, and tomatoes come together in a quick-simmered sauce that coats spaghetti beautifully—salty, savory, and deeply satisfying.
Servings 2
Calories 575kcal
Ingredients
- 1/8 c. extra-virgin olive oil
- 2 cloves garlic, smashed
- 2 anchovy fillets, chopped
- 1/2 28-oz. can diced tomatoes or jarred marinara from Aldi
- 1/4 c. kalamata olives, pitted
- 1/8 c. capers
- 1/4 tsp. crushed red pepper flakes
- Kosher salt
- 1/2 lb. spaghetti
- Freshly grated Parmesan, for serving
Instructions
- Heat a large skillet over medium heat and add the oil. Once warm, add the garlic and cook just until fragrant, about 1 minute—don’t let it brown.
- Stir in the anchovies and cook for another minute, breaking them down with a spoon until they melt into the oil.
- Add the tomatoes, olives, capers, and red pepper flakes. Reduce the heat to low and let the sauce simmer gently for about 10 minutes, giving the flavors time to come together.
- While the sauce simmers, bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to the package directions. Drain, reserving a splash of pasta water if needed.
- Add the pasta directly to the skillet with the sauce and toss until everything is evenly coated. Use a little pasta water if needed to loosen the sauce. Finish with a generous sprinkle of Parmesan and serve warm.
Nutrition
Calories: 575kcal | Protein: 23g | Fiber: 27g