Puttanesca sauce is a spicy blend of tomatoes, onions, capers, black olives, oregano, and garlic cooked together in olive oil.
8 ounces uncooked spaghetti
1 tablespoon olive oil
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup chopped pitted kalamata olives
1/4 cup tomato paste
1 tablespoon capers
1/4 teaspoon crushed red pepper
1/2 cup (2 ounces) grated Asiago or Romano cheese
1/4 cup sliced fresh basil
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 tablespoon pasta water.
Meanwhile, heat oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes and next 4 ingredients; bring to a simmer. Simmer, uncovered, 15 minutes or until sauce is thick, stirring occasionally.
Combine pasta, sauce, and reserved 1 tablespoon pasta water. Top with cheese and basil.