Food Kitchen Love

Pantry Meals on a Budget: Pasta Puttanesca

March 19, 2020 by fourseasonsofautumn No Comments

So….I know all of us are probably cooking much more than we are used to (even me). And doing so on an even tighter budget! BUT we are in this TOGETHER! In an effort to help you get dinner on the table during this time of social distancing due to COVID-19, I’m working on pulling together easy, affordable, and meals – with mostly pantry ingredients. First up on Pantry Meals on a Budget: Pasta Puttanesca.

Pasta Puttanesca: Pantry Budget Meals

I’ve always maintained the belief that cooking on a budget does not have to mean unhealthy or boring! I try to cook as fresh as possible all the time, however, I lean on my pantry staples often! I ALWAYS keep my pantry stocked and it has certainly been helpful this past week!

Pasta Puttanesca: Pantry Budget Meals

I recently fell in love with Pasta Puttanesca all over again! I first made it in college and it has been one of my go-to meals since becoming a busy working momma. It takes just a few pantry staples but is so tasty!

The rich sauce comes together with basic ingredients; garlic, tomatoes, olives, capers, and anchovies. Don’t let the anchovies scare you! They add so much flavor! Trust me! And they’re sooooo cheap, friends!

Pasta Puttanescca

Print Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 1/4 c. olive oil
  • 4 cloves garlic smashed
  • 2 anchovy fillets chopped
  • 1 28-oz. diced tomatoes
  • 1/2 cup greek or black olives
  • 1/4 cup capers
  • 1/2 tsp. crushed red pepper flakes
  • Salt & Pepper to taste
  • 1 box spaghetti
  • Zest and juice of one lemon
  • ¼ cup reserved pasta water
  • Chopped parsley & basil for garnish
  • Freshly grated Parmesan for serving

Instructions
 

  • In a large pan over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, another minute. Add tomatoes, olives, capers, and red pepper flakes. Bring to a boil, then reduce heat and let simmer, 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook al dente; drain – reserving some of the pasta water. Toss spaghetti in sauce. Mix well, adding the reserved pasta water, lemon zest and juice Sprinkle with parsley, basil and Parmesan and serve.

Share: