Pasta Puttanesca

Loop & Dash

This quick pasta dish comes entirely from pantry ingredients. It’s perfect when you’re short on time with nothing planned for dinner.

Servings: servings

Heat the olive oil in a saucepan over medium heat. When the oil is hot, add the chili flakes and cook for 30 seconds. Add the garlic and cook for another 30 seconds, making sure the garlic doesn’t brown. Add the crushed tomatoes then stir in the capers, olives, Worcestershire sauce, salt, and pepper. Cover and allow to simmer over low heat for 30 minutes, stirring occasionally.
In the meantime, cook the pasta. Bring a large pot of salted water to a boil and cook pasta to your desired level of tenderness. Drain, return to the pot, and toss with 2 tbsp of olive oil.
After the sauce has cooked for 30 minutes, taste and season with salt and pepper to taste.
Remove from the heat and stir in parsley. Add 3/4 of the sauce to the pasta and toss to coat the noodles. Serve with extra pasta sauce and parmesan cheese on top.

PREP AHEAD

Prepare the sauce up to 4 days in advance. Store in the refrigerator and reheat while your pasta is cooking.

ADDITIONAL NOTES

Watch the temperature of the pan while you cook the garlic in step 1. You definitely don’t want it to brown.
Taste the sauce and add more salt if needed. Different brands of crushed tomatoes have varying amounts of salt so it’s hard to say how much your sauce will need.

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