Making the most of pantry-friendly ingredients like capers, anchovies, and canned tomatoes, this inexpensive pasta recipe is the ultimate fast dinner for busy weeknights.
Ingredients
- 1 (16 oz) pkg spaghetti
- ½ (9.5 oz) jar pitted Kalamata olives
- ½ (3 oz) jar capers
- 3 tbsp olive oil
- 4 cloves garlic, finely chopped
- ½ (2 oz) can anchovies in olive oil
- 1 (28 oz) can Italian-style crushed tomatoes
- 1 tbsp finely chopped parsley (optional)
Steps
- Bring a large pot of salted water to a boil on high. Cook the spaghetti according to package directions. Drain well.
- Meanwhile, chop the olives and capers. In a 12-inch skillet, heat the oil on medium. Add the garlic and anchovies, and cook 1–2 min., stirring constantly and breaking up anchovies with back of a spoon. Stir in the tomatoes, olives, and capers. Season with salt and pepper. Heat to a boil on high. Reduce heat and simmer 5 min., stirring often.
- When spaghetti is drained, toss with tomato mixture. Garnish with the parsley, if desired.
This recipe is
- Nut-free
- Dairy-free
- Egg-free
- Lactose-free
Tags
- Dairy Free
- Nut Free
- Budget Friendly
- $10 Meals
- guiding star
- May 2021
- Lactose Free
- Egg Free
Nutrition information
- Calories 457kcal 23%
- Fat 14.0g 22%
- Saturated fat 1.0g 5%
- Carbs 70.0g 23%
- Sodium 971mg 40%
- 9.0g sugar
- 5.0g fiber
- 13.0g protein
- 5mg cholesterol
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