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Spaghetti Puttanesca.

  • 4 tbsp
    capers
  • 2 (14.5 oz) cans
    diced tomatoes
  • 1 small pkg
    fresh basil
  • 4 cloves
    garlic
  • 1 cup
    Kalamata olives, pitted
  • 12 oz
    spaghetti pasta
  •  
    black pepper
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  •  
    oregano
  •  
    salt
  • 1
    Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    about 14 cups water
    2 tbsp salt
    12 oz spaghetti pasta
  • 2
    Heat a skillet over medium heat.
  • 3
    Peel and mince garlic. Halves olives. Measure out capers.
    4 cloves garlic
    1 cup Kalamata olives, pitted
    4 tbsp capers
  • 4
    Coat bottom of skillet with oil. Add garlic, olives, capers, oregano, and crushed red pepper. Stir and cook for 1-2 minutes.
    2 tbsp extra virgin olive oil
    1 tbsp oregano
    ¼ tsp crushed red pepper
  • 5
    Add tomatoes and bring to a boil. Reduce heat and simmer the sauce while the pasta cooks.
    2 (14.5 oz) cans diced tomatoes
  • 6
    Wash basil. Pick leaves off the stems; discard the stems and thinly slice the leaves into ribbons.
    1 small pkg fresh basil
  • 7
    Drain pasta in a colander.
  • 8
    Add pasta to sauce and drizzle with olive oil. Stir in the basil and season with salt and pepper. Toss to combine.
    1 tbsp extra virgin olive oil
    ¼ tsp salt
    ¼ tsp black pepper
  • 9
    To serve, add pasta to a shallow bowl or plate and enjoy!