Pantry Spaghetti alla Puttanesca: a deliciously easy-to prepare pasta dish with ingredients you can keep in your pantry at all times. Spaghetti is tossed with a simple pan sauce made with onions, garlic, diced tomatoes, and the brininess of capers and olives. If you're looking for an easy and last-minute vegetarian meal, this is it! Or, add some shrimp or chicken for some extra protein.
Course dinner, lunch, Main Course, pasta
Keyword pantry dinner, puttanesca, spaghetti
Prep Time 5minutes
Cook Time 15minutes
large frying pan
8ozspaghettiweighed dry, uncooked
1/4tspred pepper flakes
3ozpitted olivesI used pitted Italian castelvetrano green olives here, but any will do
1.5ozcapers with brinehalf of a 3 oz jar
Bring a large pot of water to a boil.
Cook the pasta according to package directions as you make the sauce.
Chop the onion and mince the garlic.
Prepare the other ingredients: open the can of tomatoes, weigh out and slice the olives, open the capers.
To make the sauce, add olive oil spray to a large frying pan over medium high heat.
Add the chopped onion, salt and red pepper flakes.
Sauté for 5 minutes.
Add the minced garlic, and cook for just a few seconds to get fragrant,
Add the tomatoes. Stir to combine and let it simmer for 10 minutes.
Add the olives, followed by the capers and the brine.
Stir in the basil and taste for seasoning.
Using tongs or a slotted spoon, remove the cooked pasta from the water. Add the cooked pasta into the sauce, and toss to combine.
Cook over a low flame for a few minutes so that the sauce sticks to the pasta.
If your sauce is too thick for your liking, add some of the starchy pasta water to get to your desired consistency.
6 WW points (blue and green plans)
1 WW point (purple plan - if whole wheat pasta is used)