This pasta brings together puttanesca sauce, an Italian favorite known for its savory, tangy flavor from olives, capers, and tomatoes tossed with olive oil. It comes together quickly with just a few ingredients.
Cook the spaghetti in plenty of salted water according to the package directions, then drain.
Gently cook the thinly sliced garlic and red pepper flakes in the olive oil over low heat until lightly golden.
Add the grated tomatoes and cook over low heat for 8–10 minutes. Add the olives and capers and simmer for a few more minutes.
Toss the drained spaghetti with the sauce, garnish with chopped parsley, and serve hot.
Important: capers and olives are naturally salty, so taste the sauce before adding salt. Contains wheat (gluten); suitable for a vegan diet.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
