Spaghetti alla Puttanesca

By: admin2 February 18, 2021
A pasta including capers, anchovies, and olives, packing a salty kick
Rating
0 from 0 votes
Meal Type: Main course
Cousines: Italian
Servings: 4

Ingredients

1/4 cup olive oil
extra-virgin
4 large garlic cloves
finely chopped
28 oz whole peeled tomatoes in puree
1/2 cup Kalamata olives
halved and pitted
3 anchovy fillets
chopped
1 1/2 tbsp capers
drained
1 tsp dried oregano
1/2 tsp red pepper flakes
salt and pepper
to taste
water
as needed
3/4 lbs spaghetti
2 tbsp fresh, flat leafed parsley
chopped
Servings

A pasta including capers, anchovies, and olives, packing a salty kick

Instructions

Place a large pot over medium heat and wrm up olive oil. Saute garlic for about 1 minute, then mix in tomatoes, olives, anchovies, capers, oregano, and red pepper flakes.
Turn heat to medium-low and break up tomatoes with a spoon as you allow sauce to simmer and thicken, about 8 minutes. Season with salt and pepper.
While the sauce simmers, bring a large pot of water to a boil, add a pinch of salt, and cook pasta until its al dente. Drain cooked pasta, combine it with sauce, and top with parsley.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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