Spaghetti Puttanesca

Servings: 6 yield(s)
  • 8 oz Explore Cuisine Edamame & Spirulina Spaghetti
  • 28 oz chunky tomato sauce or diced tomatoes (large can )
  • 1/3 chopped cup Kalamata olives
  • 1/2 cup capers
  • 1 tbsp Kalamata olive brine
  • 1 tbsp caper brine
  • 3 cloves garlic (minced)
  • 1/4 tsp red pepper flakes
  • 1 tbsp olive oil
  • 1/2 cup chopped fresh parsley leaves, divided
  • kosher salt and freshly ground black pepper (to taste)
  1. In a medium saucepan, combine the Tomato Sauce, Olives, Capers, Olive Brine, Caper Brine, Garlic, and Red Pepper Flakes
  2. Bring mixture to a simmer over medium-high heat, cook, stirring often (approx. 20 mins.)
  3. Remove the sauce from heat, and stir in the Olive Oil and ΒΌ of the Chopped Parsley , reserving some for garnish
  4. Season with Salt and Pepper
  5. While the sauce cooks, bring a large pot of Salted Water to boil
  6. Cook Spaghetti according to the instructions on the package
  7. Drain and return to the pot
  8. Pour the Sauce over the Pasta and stir to combine
  9. Divide into individual bowls and top each bowl with Parsley
  10. Serve immediately
Recipe Notes

Cooking Tip: Rinse under cold water after draining to stop the cooking.