Pasta puttanesca

Ingredients

• spaghetti8 oz
• olive oil2 tbsp
• garlic, minced3 clove
• Red pepper flakesAs needed
• 4-5 anchovy fillets, choppedAs needed
• chopped olives.25 cup
• capers2 tbsp
• can diced tomatoes14.5 oz
• Fresh parsleyAs needed

Instructions

1. 1

   Step 1

   Cook 8 oz of spaghetti according to package directions.

2. 2

   Step 2

   While the pasta is cooking, heat 2 tbsp of olive oil in a large skillet over medium heat.

3. 3

   Step 3

   Add 3 minced garlic cloves, a pinch of red pepper flakes, 4-5 chopped anchovy fillets, 1/4 cup of chopped olives, and 2 tbsp of capers. Cook until fragrant.

4. 4

   Step 4

   Stir in a 14.5 oz can of diced tomatoes and simmer for 10 minutes.

5. 5

   Step 5

   Drain the pasta and add it to the skillet with the sauce. Toss to combine.

6. 6

   Step 6

   Garnish with fresh parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pasta puttanesca can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.