pasta puttanesca

Name: Pasta puttanesca
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 8 ounce(s) whole wheat spaghetti; 1/2 cup(s) olive oil, extra virgin; 3 teaspoon(s) minced garlic in oil, from a jar; 2 can(s) diced tomatoes w/ italian herbs, drained; 4 - anchovy fillets, rinsed and chopped; 2 tablespoon(s) tomato paste; 3 tablespoon(s) rinsed capers; 20 - greek olives, pitted, chopped; 1/2 teaspoon(s) crushed red pepper flakes

(2 RATINGS)

29 Pinches

sherry monfils

worcester, MA

Updated on Mar 25, 2012

This was one of my dads recipes. I love the different flavors of the olives and anchovies! You can use any kind of pasta, I just use whole wheat to make it healthier.

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prep time 15 Min

cook time 15 Min

method ---

yield 4 serving(s)

Ingredients

8 ounces whole wheat spaghetti
1/2 cup olive oil, extra virgin
3 teaspoons minced garlic in oil, from a jar
2 cans diced tomatoes w/ italian herbs, drained
4 - anchovy fillets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons rinsed capers
20 - greek olives, pitted, chopped
1/2 teaspoon crushed red pepper flakes

How To Make pasta puttanesca

Step 1

Cook pasta as directed, drain and keep warm. Heat oil in lg skillet over low heat. Cook garlic until fragrant and golden.

Step 2

Add tomatoes and cook for 5 mins, stirring occasionally. Stir in anchovies, tomato paste, capers, olives and pepper flakes.
Step 3

Cook 10 mins, stirring occasionally. Toss pasta w/ the sauce and serve.
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