Pasta Alla Puttanesca

1. 1

   Bring 4 quarts water to a boil; add salt and stir in spaghetti.

2. 2

   Cook until tender but still firm.

3. 3

   Drain, and transfer to heated plates.

4. 4

   While spaghetti is cooking, drain the tomatoes, cut them cross-wise into halves and squeeze out as much liquid as possible.

5. 5

   Combine tomatoes and olive oil in a skillet and bring to a boil.

6. 6

   Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.

7. 7

   Reduce heat and continue to cook for a few minutes.

8. 8

   Serve immediately over hot pasta and garnish with additional parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.