Pasta Puttanesca
recipe

A delicious and quick Italian dish made with pantry staples. This hearty pasta is perfect for busy weeknights and is sure to put a smile on your face.
Preparation Time: 15 minutes
Serving Size: 2

Ingredients:

- 200 g pasta
- 1 garlic clove
- 1 tablespoon olive oil
- 400 g canned tomatoes
- 2–4 anchovy fillets (optional)
- approximately 100 g Kalamata olives
- approximately 1 tablespoon capers
- salt
- black pepper
- (1 teaspoon honey or sugar, optional)
- fresh parsley
- Parmesan cheese
- olive oil

Instructions:

1. Heat olive oil in a pan and sauté the minced garlic for a moment.
2. Add the canned tomatoes, chopped anchovy fillets, olives, and capers to the pan. Crush the tomatoes with a spoon.
3. Cook the pasta in salted boiling water until al dente.
4. Taste the sauce and season with salt and black pepper to your liking. You can balance the flavors with a bit of sweetness if desired.
5. Combine the cooked pasta with the sauce.
6. Serve the pasta on plates, sprinkle with chopped fresh parsley, grate Parmesan cheese on top, and finish with a drizzle of olive oil.

Nutritional Information (per serving):
recipe

- Energy: 550 kcal
- Protein: 18 g
- Carbohydrates: 70 g
- Fat: 20 g
- Fiber: 4 g

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