| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 15g | 2g | 82g |
| sugars | fibre | protein | salt |
| 8g | 5g | 17g | 0.79g |
The vibrant colors of Pasta Puttanesca with Tomatoes, Olives, and Capers instantly whisk me back to my childhood in Montana, where the table was always laden with fresh and flavorful dishes that blended rancher’s favorites with Native American traditions. Working with these earthy ingredients envelops me in the comfort of home, the calls of nature, and the cavalcade of gastronomic adventures that sparked my culinary journey.
A Harmony of Flavors
What makes Pasta Puttanesca with Tomatoes, Olives, and Capers irresistible is its harmonious blend of flavors – the richly spiced tomatoes, the briny olives, the tang of the capers, against the backdrop of perfectly al dente spaghetti. Every bite is a symphony of savory goodness that can add excitement to any meal, much like the dishes that define my culinary style. Cooking this dish feels like mixing a western landscape painting – the bold strokes, the vivid colors, the intriguing composition, all apparent in the depths of its flavors.
Health Benefits and Pairing
Aside from its arresting symphony of flavors, this dish also boasts an orchestra of nutrition. Superior in some aspects to the traditional tomato sauce pasta, it features tomatoes which are rich in vitamin C and antioxidants, and olives that are high in healthy monounsaturated fats. What’s more, capers carry a subtle hint of bitterness that not only enhances the flavor profile, but also supply a wealth of health benefits, including improved digestion and anti-inflammatory properties.
When thinking about which dishes to pair this with, a classic Caesar salad or an artisan garlic bread instantly comes to mind. Their simplicity and complementary flavors would make them the ideal partners for our exuberant Pasta Puttanesca. For a more complete gastronomic experience, a red wine like a Sangiovese or a Chianti would round out the meal beautifully, further enhancing the flavors and aromas of this delightful dish.
Just like a Montana sunset painting the sky with its riot of colors, this Pasta Puttanesca with Tomatoes, Olives, and Capers, paints the palate with a riot of flavors. But more than just being a feast for the senses, it’s a reminder that in the world of gastronomy, there are still countless new flavors to be explored and savored, much like the culinary journey that has inspired me.
What You’ll Need
- 1 pound of spaghetti
- 1/4 cup olive oil
- 4 garlic cloves, finely chopped
- 1 can (28 ounces) diced tomatoes
- 1/2 cup pitted Kalamata olives, halved
- 2 tablespoons capers, drained
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- Parmesan cheese, grated (for serving)
Method
Step One
Bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions until al dente. Drain well but reserve one cup of the pasta cooking water.
Step Two
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the chopped garlic and cook for about 2 minutes, or until fragrant.
Step Three
Add the diced tomatoes, Kalamata olives, capers, red pepper flakes, salt and black pepper to the skillet. Stir well to combine and let the mixture simmer for about 10 to 15 minutes, or until the tomatoes start to break down.
Step Four
Add the cooked spaghetti to the skillet. Toss it with the sauce, adding pasta cooking water as needed to keep the sauce from getting too dry.
Step Five
Stir in the chopped fresh basil and parsley, and remove the skillet from the heat.
Step Six
Serve the pasta puttanesca hot, with a generous dusting of grated Parmesan cheese on top. Enjoy!
