Pasta Puttanesca

🕒 Prep & Cook Time: 30 min | Serves: 4

Ingredients:

• ¼ cup olive oil

• 3 garlic cloves, minced

• ½ tsp red pepper flakes, more to taste

• ½ cup pitted Kalamata olives, chopped

• 2 tablespoons capers

• 1 (28-ounce) can whole peeled San Marzano tomatoes

• Salt and black pepper, to taste

• 12 ounces Brami spaghetti

• Fresh parsley, chopped, for serving

Instructions:

1. Heat the olive oil in a large skillet over medium-low heat.

2. Add the garlic and a pinch of red pepper flakes. Cook for 1–2 minutes, until fragrant.

3. Stir in the olives and capers and cook for another 2–3 minutes.

4. Add the tomatoes, using the back of a wooden spoon to gently crush them into the sauce. Season with salt and black pepper.

5. Bring the sauce to a gentle simmer and let cook, stirring occasionally. 

6. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente.

7. Transfer the cooked pasta directly to the skillet along with a splash of pasta water. Toss until the pasta is evenly coated in the sauce.

8. Taste and adjust the seasoning as needed.

9. Serve topped with fresh parsley.