During the dinner rush I’ve been known to get a pot of pasta boiling, then start poking through my pantry to see what I have that will turn that pasta into a meal. More often than not, I end up with some version of this spaghetti puttanesca. That’s probably because it includes so many of my favorite mouthwatering ingredients — capers, garlic, and canned tomatoes. Do you have those on hand, too? Well, then, dinner is almost ready!
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6 anchovies in oil, rinsed (optional)
1 to 2 tablespoons capers
1/2 cup chopped pitted Kalamata olives
1 pound spaghetti
Coarse salt and ground pepper
1 tablespoon olive oil
3 to 4 garlic cloves, sliced
1/4 to 1/2 teaspoon crushed red pepper
2 small cans (14.5 ounces each) diced tomatoes in juice, or 1 can (28 ounces) whole tomatoes in juice
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Per serv: 365 cal; 6.8 g fat; 11 g protein; 64.6 g carb; 3 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Spaghetti Puttanesca | Everyday Food with Sarah Carey
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