Pasta Puttanesca

Pasta Puttanesca
Pasta Puttanesca

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    tablespoon extra-virgin olive oil

  • 3

    garlic cloves minced

  • 3 1/2

    cups diced plum tomato

  • 1/4

    cup minced fresh flat-leaf parsley

  • 3

    tablespoons Spanish olives halved

  • 2

    tablespoons minced fresh oregano

  • OR

  • 2

    teaspoons dried oregano

  • 1 1/2

    tablespoons capers

  • 2

    teaspoons anchovy paste

  • 1/8

    teaspoon crushed red pepper (1/8 to 1/4 teaspoon)

  • 4

    cups hot cooked vermicelli (about 8 ounces uncooked pasta)

  • Oregano sprigs (optional)

Directions

Heat oil in a nonstick skillet over low heat. Add garlic; sauté 5 minutes. Add tomato and next 6 ingredients (tomato through crushed red pepper). Bring to a boil. Reduce heat to medium; cook 10 minutes or until thick. Combine tomato mixture and pasta, and toss well. Garnish with oregano sprigs, if desired. Serving Size: 1 1/2 cups

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