Spaghetti Puttanesca

Enjoy this classic dish from Naples, Italy that is simple and delicious with the perfect amount of spice for you!

Ingredients

2 Tablespoons olive oil
3 teaspoons crushed red pepper flakes (you can use less)
1 cup onion, fine dice
2, 14.5 ounce cans of no salt added tomatoes, whole or puree
- If using whole tomatoes, chop them fine
16 kalamata olives (canned or brined), rinsed well, chopped
4-5 Tablespoons capers, rinsed well
3-4 anchovies, finely chopped
Black pepper to taste
¼ cup fresh basil, finely chopped
1 pound whole-wheat spaghetti or linguine
¼ cup fresh parsley, finely chopped

In a large pot, boil salted water for the pasta.
Heat the olive oil in a large skillet over medium heat.
Add the crushed red peppers and onions to the large skillet. Cook until translucent. Adjust the heat so the onions do not brown.
Add the tomatoes, olives, capers, and anchovies. Cook, stirring occasionally.
Bring mixture to a boil, then reduce heat and cook for 5 minutes.
Add the black pepper and basil. Adjust seasoning – most likely will not need additional salt as the capers, olives, and anchovies can be salty.
Cook the pasta according to package directions.
Drain pasta, reserving some of the pasta water.
You can serve this one of two ways:
• Pasta with sauce on top or
• Combine all sauce and pasta with a little of the pasta water – reserve some of the sauce to top each serving.
Top each serving with parsley.

Serving Size: 1 cup
Calories: 360
Carbohydrates: 65 grams
Fiber: 10 grams
Protein: 13 grams
Fat: 8 grams
Sodium: 440 mg (draining and rinsing the olives, capers, and anchovies will reduce the amount of sodium in this recipe)

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(3 votes, average: 2.00 out of 5)

Ingredients

2 Tablespoons olive oil
3 teaspoons crushed red pepper flakes (you can use less)
1 cup onion, fine dice
2, 14.5 ounce cans of no salt added tomatoes, whole or puree
- If using whole tomatoes, chop them fine
16 kalamata olives (canned or brined), rinsed well, chopped
4-5 Tablespoons capers, rinsed well
3-4 anchovies, finely chopped
Black pepper to taste
¼ cup fresh basil, finely chopped
1 pound whole-wheat spaghetti or linguine
¼ cup fresh parsley, finely chopped

Directions

In a large pot, boil salted water for the pasta.
Heat the olive oil in a large skillet over medium heat.
Add the crushed red peppers and onions to the large skillet. Cook until translucent. Adjust the heat so the onions do not brown.
Add the tomatoes, olives, capers, and anchovies. Cook, stirring occasionally.
Bring mixture to a boil, then reduce heat and cook for 5 minutes.
Add the black pepper and basil. Adjust seasoning – most likely will not need additional salt as the capers, olives, and anchovies can be salty.
Cook the pasta according to package directions.
Drain pasta, reserving some of the pasta water.
You can serve this one of two ways:
• Pasta with sauce on top or
• Combine all sauce and pasta with a little of the pasta water – reserve some of the sauce to top each serving.
Top each serving with parsley.

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