Pantry Puttanesca

Puttanesca is a hearty tomato sauce afterward a rich texture and a spicy kick. Pair it like hot pasta, and a spacious tasting, wholesome dinner will be in this area the table in no time.

The ingredient of Pantry Puttanesca

1. u2153 cup olive oil
2. 3 cloves garlic, minced
3. u00bc teaspoon crushed red pepper flakes, or to taste
4. 1 teaspoon dried oregano
5. 3 anchovy fillets, chopped, or more to taste
6. 2 (15 ounce) cans diced tomatoes, drained.
7. 1 (8 ounce) package spaghetti
8. u00bd cup chopped pitted kalamata olives
9. u00bc cup capers, chopped

The instruction how to make Pantry Puttanesca

1. Fill a large pot subsequent to water. Bring to a rolling boil beyond high heat.
2. As the water heats, pour the olive oil into a Cool skillet and work up in the garlic. point heat to medium-low and cook and toss around until the garlic is fragrant and begins to direction a golden color, 1 to 2 minutes. toss around in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, just about 2 minutes.
3. Pour tomatoes into skillet, slope heat to medium-high, and bring sauce to a simmer. Use the incite of a spoon to closure next to tomatoes as they cook. Simmer until sauce is condensed abbreviated and combined, about 10 minutes.
4. Meanwhile, cook the pasta in the boiling water. Drain later yet nevertheless unquestionably complete to the bite, not quite 9 minutes. Reserve 1/2 cup pasta water.
5. trouble the olives and capers into the sauce; ensue pasta and toss to combine.
6. Toss pasta in sauce until pasta is cooked through and without difficulty coated like sauce, roughly more or less 1 minute. If sauce becomes too thick, stir up in some of the reserved pasta water to thin.

Nutritions of Pantry Puttanesca

calories: 463.4 calories
carbohydrateContent: 53.3 g
cholesterolContent: 2.5 mg
fatContent: 24 g
fiberContent: 4.6 g
proteinContent: 10.5 g
saturatedFatContent: 3.3 g
servingSize:
sodiumContent: 944.5 mg
sugarContent: 6.6 g
transFatContent:
unsaturatedFatContent: