Sun Dried Tomato Puttanesca
Simple Sun Dried Tomato Puttanesca made easy with garlic, anchovies pasta and sun dried tomatoes.
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- 12 ounces spaghetti pasta, cooked and drained
- 2 tbsp olive oil
- 5 medium anchovy fillets, from a tin
- 5 cloves garlic, minced
- 28 ounces diced tomatoes
- 1/2 cup sun-dried tomatoes, packed in oil, chopped
- 2 tbsp capers
- 1/4 tsp red pepper flakes
- 1/2 cup parmesan cheese, grated
- 1 tbsp fresh parsley, chopped
Cook pasta according to package directions.
In a large skillet, heat olive oil over medium-high heat. Add garlic and cook until garlic is fragrant 1 - 2 minutes. Add the anchovies, breaking up with a spoon, and cook 1 minute more.
Stir in diced tomatoes, sun dried tomatoes, capers and red pepper flakes. Reduce heat to medium and cook for 15 minutes.
Drain pasta and add to the skillet with the tomato mixture. Toss pasta with sauce to coat. Sprinkle in parmesan cheese and parsley. Toss until distributed.
Transfer to serving plate and garnish with additional parsley and parmesan cheese.
Serving: 1cup | Calories: 340kcal | Carbohydrates: 54g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 252mg | Potassium: 720mg | Fiber: 4g | Sugar: 8g | Vitamin A: 378IU | Vitamin C: 18mg | Calcium: 171mg | Iron: 3mg
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