Easy Pasta Puttanesca Recipe

Important Details – Time to Cook: 13 – 6 SERVINGS – READY IN 5 MINUTES – Type: Italian

INGREDIENTS – 1 lb. of spaghetti – Olive oil extra virgin, two tablespoons – To your liking, 4-6 anchovy fillets – Use more if you prefer it hotter than the recommended 1 teaspoon of red pepper flakes. – 3-4 big minced garlic cloves – Whole, peeled San Marzano tomatoes in a 28-ounce can. – Gaeta or kalamata olives, cut and pitted, in a cup – 4 Tablespoons of capers salt, optionally for the sauce as well as the pasta water – A cup of freshly chopped Italian parsley

Keeping this pasta in storage

When the pasta has cooled, store it in the fridge for up to 3 days in an airtight container. I don't advise putting the pasta and sauce in the freezer. The sauce alone (without the pasta) might be frozen for up to two months

TIPS FOR COOKING AND FAQs – Is it possible to make this spaghetti sauce vegan? – Yes, just omit the anchovies. You might put umeboshi paste there. A tasty paste produced from Japanese fermented plums is presented here. – Can I alter this recipe to make it gluten-free? – The sauce does really naturally lack gluten. Prepare your preferred gluten-free pasta and top it with sauce

Pasta with Zucchini and Potatoes