This Spaghetti Puttanesca makes regular appearances in our house and for good reason!
This super simple Italian dish is fresh tasting (especially when tomatoes are ripe and in season), savory, and so delicious.
And best part, it’s quick and easy to make, taking less than 30 minutes and requiring only one pan. That means only one pan to cleanup.
And it’s made with pantry staples (we eat a lot of Italian food and always have these in the house!): Olive oil, garlic, anchovies, dried oregano, crushed red pepper, vegetable broth, gluten-free spaghetti, cherry tomatoes, tomato paste, fresh basil, fresh parsley, kalamata olives and capers (I leave out because my family doesn’t love)
Recipe adapted from Cooking Light, it super easy to make.
The sauce is simply garlic, anchovies (don’t be freaked out … they get mashed up and lend a subtle flavor… you can always use less or skip), oregano, crushed pepper, fresh tomatoes, tomato paste and chicken or vegetable stock.
You cook the spaghetti directly in the boiling sauce so it absorbs so much flavor and then top and mix with kalamata olives, capers (I skip this for my family and directly to my bowl) and fresh basil and parsley. That’s it!
Basic ingredients, one pan, and a yummy dinner in no time!
Hope you enjoy it as much as we do!
And since one of the most asked questions is “what is our favorite brand of pasta?”, I’m linking to the blog post about Our Favorite Pasta Brands. Let me know what your favorite brands are!
Scroll down to see the recipe and leave a comment if you try.