Anti Inflammatory Pasta Puttanesca with Capers and Olives

Total time35 min

Prep time10 min

Cook time25 min

Anti Inflammatory Pasta Puttanesca with Capers and Olives

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Ingredients

4 servings

12 oz spaghetti
Wild Harvest Spaghetti, Organic, Whole Wheat 12 Oz Organic Gluten Free Brown Rice Spaghetti, 12 oz
See all
1 tsp kosher salt, plus more for pasta water
3 tbsp extra-virgin olive oil
6 anchovy fillets, packed in oil, drained
Ingredient note
Use an anti-inflammatory vegetable oil like olive oil or avocado oil.
4 garlic cloves, thinly sliced
½ tsp red pepper flakes
1 can (28 oz) whole peeled tomatoes
½ cup kalamata olives, pitted and roughly chopped
3 tbsp capers, drained
¼ cup fresh flat-leaf parsley, roughly chopped
¼ tsp black pepper

For serving

freshly grated parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup of pasta cooking water, then drain the spaghetti through a colander.
2
While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the anchovy fillets and cook, stirring and pressing them with a wooden spoon, for about 2 minutes until they dissolve completely into the oil.

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