SPAGHETTI PUTTANESCA
I am so excited to share my take on spaghetti puttanesca. This classic Italian dish is sure to be a hit. The salty anchovies come together so beautifully with the tomato, olives, and garlic. It is the perfect sauce to go on top of your favorite pasta (I like to use Banza’s gluten-free bucatini). Even if you’re not usually an anchovy person, I encourage you to give this sauce a try, you will not regret it.
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
Try out some of my other pasta recipes if you’re looking for more:
- Sheet pan gnocchi with pesto
- Slow cooker short rib ragu
- Lamb bolognese sauce
- Creamy butternut squash tomato sauce
- One pot creamy lemon pasta with shrimp
SPAGHETTI PUTTANESCA
SPAGHETTI PUTTANESCA
4
servings10
minutes25
This classic Italian dinner is sure to be a hit. Even if you have never tried these flavors together, I encourage you to give this recipe a try. The final product is a mouthwatering, salty, delicious meal.
Ingredients
2-3 2-3 olive oil
4 4 garlic cloves, minced
3-4 3-4 white anchovy filets
28 oz 28 crushed tomatoes or tomato sauce
2/3 cup 2/3 pitted & halved black olives
3 tbsp 3 capers
salt, black pepper, & red pepper flakes to taste
1 lb 1 cooked pasta of choice (use gf pasta to keep it gluten-free)
Directions
- In a large pan, add the olive oil and bring to a light simmer over medium heat. Add in the garlic and anchovies.
- Use a spoon to break the anchovies apart and stir everything to combine. simmer for about 5 minutes.
- When the garlic is toasty, add in the crushed tomatoes and stir. Season with salt and pepper as desired. simmer, stirring every few minutes, for ~12 minutes.
- Add in the black olives, capers, and red pepper flakes to taste (omit for no spice). Stir to combine and simmer for another 5-10 minutes. season again to taste.
- Add in the cooked pasta, coat with the sauce, and serve immediately for best results. Store in an airtight container in the fridge for up to 4 days.
