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Pasta Puttanesca

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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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