Spaghetti alla Puttanesca
recipe

A delicious and quick pasta dish with flavors from tomatoes, olives, and anchovies. This meatless classic is perfect for a weeknight dinner.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 2 cloves of garlic
- 0.5 tsp dried chili flakes
- 8 anchovy fillets
- 4 tbsp olive oil
- 800 g canned diced tomatoes
- 500 g spaghetti
- 100 g black olives (Kalamata, pitted)
- 1 tbsp capers

Instructions:

1. Peel the garlic cloves and slice them thinly.
2. Heat olive oil in a pan and sauté the garlic, chili flakes, and anchovies, stirring until the anchovies start to break down.
3. Add the diced tomatoes to the pan and let simmer for about 20 minutes.
4. Cook the spaghetti in a large pot of salted boiling water according to package instructions.
5. Once the sauce is ready, stir in the olives and capers. Mix in the drained spaghetti until well combined.
Nutritional Information (per serving):
Calories: 600 kcal
Protein: 20 g
Carbohydrates: 80 g
Fat: 25 g
Fiber: 5 g
Salt: 1.5 g

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