Puttanesca is filled with flavor from canned olives and tomatoes and takes your pasta dish to an entire new level. It's filled with umami (the flavor that creates a meal satisfying), salty, and colorful, and it's one among my favorite dinner ideas.
olive oil cup
1 can anchovy fillet, drained/chopped
3 tablespoons capers
1 can black olives (we used Lindsay olives) 15 oz drained/coarsely chopped
1 can green olives (we used Lindsay olives) 15 oz drained/coarsely chopped
1 tablespoon minced garlic
1 can 15 ounce tomatoes, diced NOT drained
1 can ketchup (we used DelMonte) 15 ounces
1 can mushroom (we used Green Giant) 4 oz / drain
Salt and pepper to taste
1 pound prepared spaghetti
1.Heat the oil during a skillet over medium/low heat. Add garlic and saute until fragrant.
2.Add tomatoes and ketchup, saute 3 to five minutes more.
3.Add remaining ingredients (except spaghetti), simmer for an additional 5 to 10 minutes.
4.Serve over spaghetti.