PASTA PUTTANESCA

PASTA PUTTANESCA
PASTA PUTTANESCA

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Coarse salt

  • 1

    pound spaghetti or linguine

  • 3

    tablespoons olive oil

  • 6

    medium cloves garlic, finely chopped

  • 1/2

    teaspoon crushed red-pepper flakes

  • 10

    anchovies, crushed

  • 1

    twenty-eight ounce can Italian plum tomatoes, seeded, chopped, and strained, juice reserved

  • 3

    tablespoons capers, drained

  • 1/2

    cup kalamata olives ( 3 ounces), pitted and coarsely chopped flat-leaf parsley

Directions

1. Bring a large pot of lightly-salted water to a boil. Add pasta, and cook until al dente, about 12 minutes; drain. 2.While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, red pepper flakes and anchovies. Cook, stirring until aromatic, 1 to 2 minutes. Add tomatoes, reserved juice, capers and olives. Bring to a boil. Lower heat to a simmer and cook, stirring frequently, until slightly thickened, about 5 minutes. 3. Stir pasta into sauce, Cook, stirring until sauce clings to pasta, about 2 minutes. Stir in parsley. Serve immediately.

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