Spaghetti alla Puttanesca
8 ouncespasta (spaghetti, penne, linguine)
1/2 cupolive oil
3 clovesgarlic, minced
2 cupspureed tomatoes
1 Tablespoanchovy paste
2 tablespotomato paste
20black or green olives, pitted and coarsely chopped
1/2 teaspored pepper flakes
How to Make Spaghetti alla Puttanesca
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over low heat; cook garlic in oil until golden. Add tomatoes, and cook 5 minutes. Stir in anchovy paste, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
- Toss pasta with sauce, and serve.