Cosa mangio in 1 giorno #3 | Spaghetti alla puttanesca, Zucchine alla liparota, Mug cake, Estratto

Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat.

Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.

Stir in the diced tomatoes, olives, and capers. Season with salt and black pepper to taste.

Simmer the sauce for about 10 minutes, allowing the flavors to meld together.

Add the cooked spaghetti to the skillet, tossing to combine with the sauce.

Cook for an additional 2-3 minutes, allowing the spaghetti to absorb some of the sauce.

Remove from heat and stir in the chopped parsley.

Serve hot, garnished with additional parsley if desired.

Spice Level:

Dietary