Name: Spaghetti Alla Puttanesca
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 4 large garlic cloves, finely chopped; 1 28.2-ounce can peeled tomatoes in puree with basil; 1/2 cup Kalamata olives, halved, pitted; 3 anchovy fillets, chopped; 1 1/2 tablespoons drained capers; 1 teaspoon dried oregano; 1/2 teaspoon dried crushed red pepper; 3/4 pound spaghetti; 2 tablespoons chopped fresh Italian parsley; Grated Parmesan cheese

Servings: persons

1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
3/4 pound spaghetti
2 tablespoons chopped fresh Italian parsley
Grated Parmesan cheese

1
Heat oil in large pot over medium heat. Add garlic and saute until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
2
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Spaghetti Alla Puttanesca

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