WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Pasta Puttanesca
Servings: 4 -6 servings
Ingredients
- 1 pound spaghetti
- 2 tablespoons extra-virgin olive oil
- 6 cloves garlic minced
- ½ teaspoon crushed red pepper flakes
- 20 oil-cured black olives pitted and coarsely chopped
- 3 tablespoons capers
- 1 32-ounce can diced tomatoes in puree
- 1 14.5-ounce can diced tomatoes, drained
- black pepper to taste
- 1 tablespoon dried parsley
Instructions
- Cook spaghetti according to package directions.
- While pasta is cooking, heat a large skillet over medium heat and add oil, garlic, and crushed pepper. Saute mixture until garlic is tender, about 3 minutes. Add olives, capers, tomatoes, black pepper, and parsley.
- Bring sauce to a boil, reduce heat, and simmer 8 to 10 minutes. When pasta is al dente, drain and add to sauce.