Worth a trip

Spaghetti alla Puttanesca

Name: Spaghetti alla Puttanesca
Cuisine: italian
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

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Heat oil in large pot over medium heat. Add garlic and sauté 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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions