Espaguetis a la Putanesca

Espaguetis a la Putanesca is a bold and flavorful pasta dish that combines the briny taste of olives and capers with the richness of tomatoes. This dairy-free version is perfect for a quick meal that doesn't compromise on taste.

Ingredients

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

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add minced garlic and red chili flakes to the skillet, sautéing for about 1 minute until fragrant.
4. Stir in the canned diced tomatoes, olives, and capers, then let the mixture simmer for 5-7 minutes, allowing the flavors to meld.
5. Once the pasta is done, reserve 1/2 cup of pasta water and drain the rest.
6. Add the drained spaghetti to the skillet with the sauce, tossing to combine. If the mixture seems dry, add reserved pasta water a little at a time.
7. Season with salt and black pepper to taste, then remove from heat.
8. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 950 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from tomatoes, supporting heart health.
• Contains healthy fats from olive oil and olives, promoting good cholesterol levels.

Tags