PASTA PUTTANESCA
By LorrieK
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Ingredients
- •2 tablespoons (2 turns around the pan) extra-virgin olive oil
- •4 to 6 cloves garlic, chopped
- •1 tin flat anchovy fillets , drained
- •1 /2 teaspoon crushed red pepper flakes
- •20 oil-cured black olives, cracked away from pit and coarsely chopped
- •3 tablespoons capers
- •1 (32-ounce) can chunky style crushed tomatoes
- •1 (14.5-ounce) can diced tomatoes, drained
- •A few grinds black pepper
- •1/4 cup (a couple of handfuls) flat leaf parsley, chopped
- •1 pound spaghetti, cooked to al dente (with a bite)
- •Crusty bread , for mopping
- •Grated Parmigiano Reggiano or Romano, for passing, optional
Details
Preparation
Step 1
1. Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Sauté mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes.
2. Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
3. Toss sauce with cooked pasta.
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