Pasta Puttanesca
By Lv2Cook
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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)
Details
Servings 1
Preparation
Step 1
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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