Mediterranean Pasta Puttanesca

Makes 5 servings

Savor the essence of the Mediterranean with Pasta Puttanesca—a fiery fusion of plump tomatoes, briny olives, and capers bursting with flavor. Each bite is like a seaside getaway, with bold, unapologetic tastes that transport you straight to the heart of Italy.

INGREDIENTS

1/2 tsp dried basil
2 Tbsp olive oil
1 yellow onion
4 cloves garlic
3 anchovy filets
1 28oz. can crushed tomatoes
1/4 tsp crushed red pepper
1/2 cup sliced kalamata olives
2 Tbsp capers
1 lb. spaghetti

INSTRUCTIONS

1. Mince garlic and dice onion. Add olive oil, onion, garlic, and anchovy filets to a large skillet. Sauté the onions and anchovies over medium heat until tender.
2. Add smashed tomatoes, basil, red pepper, olives, and capers to the skillet. After mixing, let the sauce boil. Simmer the sauce on low, stirring occasionally, while you make the pasta.
3. Boil a big pot of water on high. After rapidly boiling, add spaghetti and cook for 7 minutes until cooked. Before rinsing the pasta in a strainer, reserve approximately 1/2 cup of the starchy pasta water.
4. Add the cooked and drained pasta to the skillet’s puttanesca sauce (or, if your skillet is too small, add them to the large pot used to cook the pasta, heat off). Mix noodles and sauce. If pasta gets dry, add a splash or two of leftover pasta water. Serve hot.

This AMAZING Recipe can be found in our new Mediterranean Budget Friendly Under $10 cookbook here