Pasta Puttanesca

Pasta Puttanesca is a bold and flavorful Italian pasta dish that combines the richness of tomatoes with the brininess of olives and capers. This dairy-free version captures the essence of traditional puttanesca while being light and satisfying.

Ingredients

• Spaghetti - 200 grams
• Olive oil - 3 tablespoons
• Garlic - 3 cloves, minced
• Red pepper flakes - 1/2 teaspoon
• Canned whole tomatoes - 400 grams, crushed
• Kalamata olives - 100 grams, pitted and sliced
• Capers - 2 tablespoons, rinsed and drained
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add the crushed tomatoes to the skillet, stirring to combine. Let the sauce simmer for about 10 minutes, allowing it to thicken slightly.
4. Stir in the sliced Kalamata olives and capers, cooking for an additional 3-5 minutes. Season with salt and black pepper to taste.
5. Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the sauce.
6. Remove from heat, sprinkle with fresh parsley, and serve immediately.

Nutrition

• Calories: 520
• Protein: 12 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes, which may help reduce the risk of chronic diseases.
• Provides healthy fats from olive oil and olives, promoting heart health.

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