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Spaghetti Alla Puttanesca

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Ingredients
  Olive oil 2 Tablespoon
  Garlic 3 Clove (15 gm), thinly sliced
  Hot pepper flakes 1⁄4 Teaspoon
  Flat anchovy fillets 6 , finely chopped
  Oil cured olives 6 1⁄2 Ounce, pitted (1 Jar, If Desired)
  Capers 1 Tablespoon, rinsed and drained
  Canned italian peeled tomatoes 28 Ounce, drained and chopped (1 Can)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Spaghetti 1 Pound
Directions

1. In a large frying pan, heat olive oil over medium heat. Stir in garlic, hot pepper flakes, and anchovies. Cook about 1 minute, until fragrant. Add olives, capers, and tomatoes. Cook, stirring occasionally, 8 to 10 minutes, or until sauce thickens. Season with salt and pepper.
2. Meanwhile, cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes; drain. Pour pasta and sauce into a warmed large bowl and toss together

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Ingredient: 
Pasta
Interest: 
Everyday

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