Eggless Pasta Puttanesca with Capers and Olives
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Learn more →Ingredients
4 servings
- 12 oz spaghetti
- 1 tsp kosher salt, plus more for pasta water
- 3 tbsp extra-virgin olive oil
- 6 anchovy fillets, packed in oil, drained
- 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)
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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