Spaghetti Puttanesca

Adapted: The Curvy Carrot

Simple. Simple. Simple.

Puttanessca sauce is the lazy foodies gold mine.

Every night can't be a well prepped, well planned meal. You need those nights where you can whip something up in 15 minutes and still feel like a superstar. Puttanesca is that night.

There are a few specific ingredients needed, such as anchovy paste and capers. Both can last a long time so I would suggest buying it next shopping trip and having it on hand for this quick meal fix. 

This dish is elegant enough for company and yet comforting enough as a meal for one.... in front of the tv....preferably watching bad reality shows.


Cooking: 15 minutes
Serving: 6

Ingredients:

1 pound spaghetti

5 garlic cloves, minced

2 teaspoons anchovy paste

1 tsp salt

1/2 tsp pepper

1/3 cup extra-virgin olive oil

1 28-ounce can whole tomatoes in juice (San Marzano is a great brand)

1/2 cup pitted Kalamata olives

2 tbls drained capers

Pinch of sugar (optional)

3/4 cup chopped basil

Parmesan cheese, grated (for topping)

Cooking: 

1. Bring pot of salted water to boil

2. While pasta cooks, heat saute pan with oil on medium heat

3. Add garlic and cook for 2 minutes, not letting it brown

4. Add anchovy paste, salt & pepper

5. Puree tomatoes in a blender

6. Add tomatoes, capers, olives, and sugar to pan.

7. Let sauce simmer, stirring, until pasta is ready

8. Mix pasta with sauce and add basil and grated cheese

**Tip: If you grate cheese on steaming hot pasta after draining, the cheese will stick to the pasta and soak up the sauce better