Pasta Puttanesca
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Spice up your Pasta Puttanesca!
Ingredients
1 pkg. (1 lb.) spaghetti
1 Tbsp. olive oil
2 pepperoncini peppers, finely chopped
2 garlic cloves, minced
4 canned anchovies in oil
1 Tbsp. capers
1 can (28 oz. diced tomatoes, undrained)
½ cup pitted black olives
⅓ cup chopped fresh parsley
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1 Tbsp. Pasta Allrounder
Directions
Cook the spaghetti until al dente in a large saucepan of boiling salted water as directed on the package.
Meanwhile, heat the olive oil in a Dutch oven or second large saucepan over medium heat. Add the pepperoncini peppers and garlic; cook for 2 minutes, stirring frequently. Add the anchovies and capers and cook for 5 minutes or until the anchovies break down slightly, stirring constantly.
Add the tomatoes to the pepperoncini mixture, then season it with the Pasta Allrounder; mix well. Cook for 10 minutes, stirring occasionally and adding the olives for the last minute.
Drain the spaghetti, then add it to the sauce; toss to evenly coat the spaghetti with the sauce. Stir in the parsley.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 878
- Carbs
- 80 grams
- 29%
- Fat
- 48 grams
- 62%
- Protein
- 32 grams
- 64%