I’m part Italian and one of my favorite, easy, quick and delicious dinners is making a delicious pasta puttanesca for my family. This is one is so easy and so satisfying. It is salty and savory and perfect for a night when you want to make something quick and don’t quite feel like cooking. I promise you, it will be worth the 20 minutes or so of your time to make this. I love to use fresh ingredients when possible or when the garden is not slumbering in the depths of winter, but feel free to use dry herbs or even a combination of both as I have shared below. Try serving this with some crusty garlic or French bread and I suppose, it will become a regular meal as it has in our house. I might add, that it is a perfect recipe to teach your teens and kiddos headed off to college too. It’s a crowd pleaser and also perfect for vegetarians and meatless Mondays.
2 tablespoon Extra Virgin Olive Oil
2 cloves minced garlic
1/4 cup of thinly sliced red onion
1 teaspoon dried oregano
1 pinch of red pepper flakes
3 tablespoons capers
2 tablespoons slice Kalamata olives
1/4 cup fresh basil
1/4 cup frozen spinach
1 16 oz can of tomato sauce
Salt and Pepper
Fresh Parmesan Cheese
1 pound of spaghetti or your favorite pasta
Begin to boil the pasta water and cook the spaghetti according to the packaging. As you wait for the water to boil, start making your puttanesca sauce.
Over medium heat on the stove in a large pan, sauté the garlic and onions until translucent, then add in the dried oregano. Sauce for another 1 minute
Next add the capers and olives to the pan and saute for 2 more minutes.
Add the tomato sauce, fresh basil, and frozen spinach. Simmer for 10 more minutes. Salt and Pepper to taste.
Drain the pasta but set aside 1-2 cups of pasta water.
Add the pasta to the sauce pan and stir, add pasta water a 1/4 cup at a time until you reach a saucy consistency and all of the pasta is coated.
Top your pasta puttanesca with fresh parmesan cheese and more fresh basil.
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