Pasta Puttanesca Inspired Dinner
Ingredients
- 1 pound noodles
- 6 cloves garlic, minced
- 1 large shallot, sliced
- 3 tablespoons olive oil
- 1 teaspoon crushed red pepper
- 28 ounces crushed tomatoes
- 2 teaspoons dried basil
- 1/2 cup pasta water (reserved)
- 2 ounces sliced black olives
- 1/4 cup halved kalamata olives
- 1/4 cup halved green olives
- 2 tablespoons capers
Optional additions
- Chopped fresh spinach
- Dried parsley
Preparation
Boil the noodles to al dente in salted water and reserve 1/2 cup of pasta water before draining.
In a pan, combine minced garlic, sliced shallot, olive oil, and crushed red pepper.
Heat the mixture until the garlic is fragrant, about 2 minutes.
Add crushed tomatoes and heat until bubbling, about 5 minutes.
Stir in dried basil.
Pour in the reserved pasta water and stir.
Add the drained noodles and cook over low heat for 2 minutes, tossing with tongs or a pasta spoon.
Add olives and capers, then toss to combine.
Serve, optionally with chopped fresh spinach and a sprinkle of dried parsley.
