Spaghetti Puttanesca

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.

Step 2: Reserve 1/2 cup pasta water, then drain the spaghetti and set aside.

Step 3: Heat olive oil in a large skillet over medium heat.

Step 4: Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.

Step 5: Stir in the cherry tomatoes and cook until they begin to soften and burst.

Step 6: Add the crushed tomatoes, black olives, green olives, capers, Italian seasoning, salt, and black pepper.

Step 7: Simmer the sauce for 10 to 15 minutes, stirring occasionally.

Step 8: Add the cooked spaghetti to the skillet and toss until evenly coated in the sauce.

Step 9: If needed, add a little reserved pasta water to loosen the sauce.

Step 10: Garnish with fresh parsley and serve with grated Parmesan cheese if desired.

Storage and Reheating Tips

Store leftover Spaghetti Puttanesca in an airtight container in the refrigerator for up to 4 days.

Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.

Add a splash of water or olive oil while reheating to refresh the sauce.

This pasta dish can also be frozen for up to 2 months in a freezer-safe container.