Pasta Puttanesca with Capers and Olives

Ingredients

• 12 oz spaghetti
• 28 oz canned tomatoes
• 2 tbsp capers
• 1 cup black olives
• 4 cloves garlic
• 1 tsp red pepper flakes
• 3 tbsp olive oil
• 1 cup fresh parsley
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp lemon zest
• 1 cup parmesan cheese

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add 12 oz of spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the spaghetti.

2. 2

   While the pasta cooks, heat 3 tbsp of olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for about 1 minute until fragrant, being careful not to burn them.

3. 3

   Add 28 oz of canned tomatoes (with juices) to the skillet, breaking them up with a spoon. Stir in 2 tbsp of capers, 1 cup of pitted black olives, and 1 tsp of red pepper flakes. Season with 1 tsp of salt and 1 tsp of black pepper.

4. 4

   Bring the sauce to a simmer and let it cook for about 10-15 minutes, stirring occasionally, until it thickens slightly.

5. 5

   Once the sauce has thickened, add the drained spaghetti to the skillet. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.

6. 6

   Remove from heat and stir in 1 cup of chopped fresh parsley and 1 tbsp of lemon zest for brightness.

7. 7

   Serve hot, topped with 1 cup of grated Parmesan cheese, if desired. Enjoy your Pasta Puttanesca!