Pantry Puttanesca

1. 1

   Fill a large pot with water and bring it to a rolling boil over high heat.

2. 2

   As the water heats, add the olive oil to a cold skillet and stir in the garlic. Set the heat to medium-low and cook, stirring, until the garlic is fragrant and starts turning golden, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies, and cook until the anchovies start to break down, about 2 minutes.

3. 3

   Pour the tomatoes into the skillet, raise the heat to medium-high, and bring the sauce to a simmer. Use the back of a spoon to break down the tomatoes as they cook. Simmer until the sauce reduces and comes together, about 10 minutes.

4. 4

   Meanwhile, cook the pasta in the boiling water. Drain it while still very firm to the bite, about 9 minutes, and reserve 1/2 cup pasta water.

5. 5

   Stir the olives and capers into the sauce, then add the pasta and toss to combine.

6. 6

   Toss the pasta in the sauce until it is cooked through and well coated, about 1 minute. If the sauce gets too thick, stir in some of the reserved pasta water to thin it.

• Calories 471.79 kcal High
• Protein 9.8 g Moderate
• Carbs 58.81 g Moderate
• Total Fat 23.78 g High
• Saturated Fat 3.33 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 3.74 mg Low Source
• Sodium 1392.47 mg High
• Fiber 8.72 g Good Source
• Sugar 6.3 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 28.83 mg Low Source
• Iron 2.26 mg Moderate
• Potassium 288.81 mg Low Source
• Vitamin A 0.37 mcg_rae Low Source
• Vitamin C 0.24 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄