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Fish Puttanesca

Fish Puttanesca

Cost $15, save $10

Source: Recommended by CookPal

  • 25 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Pasta

    • 🍝 1/2 pound spaghetti

  • Oils & Condiments

    • 2 tablespoons olive oil
    • 2 tablespoons capers
    • 1 tablespoon anchovy paste

  • Vegetables & Herbs

    • 🧄 4 cloves garlic
    • 1 teaspoon crushed red pepper
    • 🍅 1 (28 ounce) can tomatoes
    • 1/2 cup Kalamata olives
    • 2 tablespoons Italian parsley

  • Protein

    • 🐟 4 (6 ounce) white fish filets

STEPS

1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

2

Meanwhile, heat olive oil in a large skillet over medium-low heat until it shimmers.

3

Add capers, anchovy paste, garlic, and red pepper, and cook, stirring frequently, until garlic is soft and fragrant, about 2 minutes.

4

Drain off about 1/2 cup of the liquid in the tomato can and discard. With clean hands, crush tomatoes, and add to the skillet with the remaining juice. Stir in olives and parsley. Season to taste with salt and black pepper.

5

Bring sauce to a boil, add fish filets, and reduce heat to a simmer. Sauce should bubble occasionally, but not boil, once fish has been added.

6

Cook until fish flakes easily with a fork, 8 to 10 minutes, spooning sauce over fish occasionally. Thin filets may cook more quickly.

7

Evenly divide spaghetti into 4 serving dishes. Place 1 filet in each dish and ladle sauce over all. Garnish with parsley sprigs.

NUTRIENTS

Per 1 serving

🔥

518

Calories

  • 47
    Protein
  • 26
    Carbs
  • 25
    Fats

💡 Use fresh parsley for a more vibrant taste.If you prefer, you can use whole anchovy filets instead of paste, finely chopped.For an extra layer of flavor, consider using fire-roasted canned tomatoes.Keep an eye on the fish as it cooks to avoid overcooking and drying it out.