Puttanesca
Ingredients
- 8 oz spaghetti
- 1 (28 oz) can crushed tomatoes
- 4 anchovy fillets, minced
- 2 cloves garlic, minced
- 1/4 cup Kalamata olives, pitted and halved
- 2 tbsp capers, rinsed
- 1/2 tsp red pepper flakes
- 2 tbsp olive oil
- Fresh parsley, chopped, for garnish
- Salt and black pepper to taste
Contains: gluten, fish
How it starts
- 1
Cook the spaghetti in a large pot of salted boiling water until al dente.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
+ 5 more steps in the app
Cook Puttanesca hands-free with step-by-step cooking mode and a built-in timer. Then let Mealody take over the harder question: stock your fridge once, and it tells you what to cook at breakfast, lunch and dinner, from what you already have, and safe for everyone at your table.
