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Puttanesca: 30 Minute Meals Pasta Puttanesca

Source of Recipe

Rachel Ray


List of Ingredients

1 tablespoon extra virgin olive oil
6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes
20 oil cured black olives, pitted, chopped
3 tablespoons capers, cracked
32 ounces chunky style crushed tomaotes
14 ounces diced tomatoes, drained
fresh grated black pepper
1/4 cup flat leaf parsley, chopped
1 pound spaghetti, cooked al dente


Recipe

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes. Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar. The unit price is always much less per pound and you can get just what you need for each recipe.