Single Serving Spaghetti alla Puttanesca Recipe (Pasta with Olives)

This is another one of the easy pasta recipes I brought home after living in Italy. It doesn't get much tastier than a simple single-serving pasta recipe.  Pasta with olives, fresh basil, and garlic add a deep robust flavor, Mangia!   Pasta recipes for one are the ultimate easy dinner.

this Recipe

If you have any extra sauce leftover, it's perfect to spread over lightly toasted french bread for a late-night snack.

Ingredients Notes

2 tablespoons olive oil
3 cloves garlic, minced
2 anchovy fillets
2 Fresh Roma tomatoes, chopped
⅓ cup pitted olives, chopped
1 tablespoons capers
1 teaspoon red pepper flakes
¼ pound spaghetti
Chopped fresh basil leaves

• Garlic - Use as much garlic as you like, but at least one clove to flavor the sauce.
• Olive oil - Use an Extra Virgin Olive Oil
• Tomatoes - I mostly use fresh either fresh Roma or Campari tomatoes. Canned diced tomatoes can also be used. I usually cook the sauce a little longer when using canned tomatoes.
• Pitted olives - I buy Kalmata's from the olive bar, but use whichever variety you prefer. Buying from the olive bar at the grocery store is economical and avoids wasting a can of sliced olives. If you do use canned olive, store the unused portion in a small mason jar and cover and refrigerate.
• Capers -
• Red Pepper Flakes -
• Pasta - I prefer spaghetti for this sauce but feel free to use what you have on hand. Penne or Linguini is equally as good with this recipe.
• Fresh Basil leaves - Fresh really is best but dried can be used in a pinch.

Recipe Directions

1. Cook the spaghetti according to package directions.
2. While the pasta is cooking, prep the ingredients.
3. Heat up a stainless steel skillet over medium heat. Add 2 tablespoons of olive oil. 
4. Add the anchovies and garlic to the skillet and sauté until fragrant, about 1 minute. Take care not to burn the garlic.
5. Reduce heat to low and add the olives, capers, and red pepper flakes, continue to cook for  2-3 minutes.
6. Add the tomatoes to the skillet and increase the heat to medium-low. Cook stirring occasionally for about 15 minutes or until the sauce begins to thicken slightly.
7. Spoon the sauce over spaghetti or toss the pasta in the pan to coat the spaghetti. Stir in the basil and sprinkle with grated Parmesan before serving.

Cooking Tip

If cooking the pasta beforehand, drain but don't rinse. Sprinkle a little olive oil on the pasta while still in the Colander. Use tongs to toss the pasta lightly coating it with the olive oil. This keeps the pasta from sticking.

Spaghetti alla Puttanesca Recipe

A simple pasta dish ready in under 30 minutes.

5 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 1 serving

Calories: 345kcal

1x2x3x

Author:Sydney Dawes

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic minced
• 2 anchovy fillets
• 2 Fresh Roma tomatoes chopped
• ⅓ cup pitted olives chopped
• 1 tablespoons capers
• 1 teaspoon red pepper flakes
• ¼ pound spaghetti
• Chopped fresh basil leaves

Instructions

• Cook pasta according to package directions.
• Heat a heavy skillet and add 2 tablespoons olive oil.
• Add the anchovies and garlic to the heated skillet and cook until fragrant, about 1 minute or so. Take care not to burn the garlic.  
• Reduce heat to low and add the olives, capers and red pepper flakes, continue to cook for 2-3 minutes.
• Stir in the olives and cook for another minute.
• Add the tomatoes to the skillet and increase the heat to medium-low. Cook stirring occasionally for about 15 minutes or until the sauce begins to thicken slightly.
• Stir in the basil before serving.
  
  

Nutrition

Serving: 2cups | Calories: 345kcal | Carbohydrates: 40g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Cholesterol: 3mg | Sodium: 421mg | Fiber: 3g | Sugar: 3g

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