Pasta Puttanesca
5
Tuesday, 08-09-11
Pasta Puttanesca
- 1 garlic clove , minced
- 2 tbsps Olive oil
- 2 cups choppeed, seeded, peeled tomatoes
- 1/2 cups chopped pitted black olives (such as kalamata)
- 4 anchovy fillets,s chopped
- 1 tsp drained capers, chopped
- 1/2 tsps ground black pepper
- 1/2 tsps crushed red pepper (optional)
- 4 ozs dried thin spaghetti, cooked and drained
- 1/4 cups snipped parsley
1. Cook garlic in hot oil in a large skillet for 30 seconds. Stir in tomatoes, olives, anchovy fillets, capers, black pepper, and, if desired, red pepper.
2. Bring just to boiling; reduce heat to medium-low. Cook, uncovered, for 5 to 6 minutes or until slightly thickened, stirring occasionally.
3. Spoon sauce over spaghetti on serving platter; toss lightly to coar. Sprinkle with parsley.
