A recipe bringing puttanesca sauce — known for the salty-sour flavor of Italian cuisine, made by blending olives, capers, and tomatoes with olive oil — to pasta. Prepared quickly with just a few ingredients.
Boil the spaghetti in plenty of salted water according to the package instructions and drain.
Sauté the thinly sliced garlic and red pepper flakes in olive oil over low heat until lightly golden.
Add the grated tomato and cook over low heat for 8-10 minutes, then add the olives and capers and simmer for a few more minutes.
Mix the drained spaghetti with the sauce, garnish with chopped parsley, and serve hot.
Important: Since capers and olives are naturally salty, be sure to taste the sauce before adding salt. Contains no allergens; suitable for vegans.
If you rinse the capers a few times before adding them to reduce their saltiness, the sauce's balance is better established.
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