Italian recipes

Pasta Puttanesca

Course : Italian
Serves: 4

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

1/4 cup olive oil

1 large garlic cloves -- peeled

6 fillets anchovies drained

3 teaspoons capers

1/8 teaspoon crushed red pepper flakes

20 large black kalamata olives pitted

1 bunch fresh basil leaves

28 ounces plum tomatoes -- drain, break up with hands

1/2 cup finely chopped parsley

12 ounces spaghetti or 1 lb. fresh pasta

1/2 cup grated parmesan or pecorino

Preparation / Directions:

1. Heat the olive oil over low heat in a large skillet. Add the garlic and mashed anchovies, stir until almost dissolved, about 5 minutes. 2. Stir in the capers, red pepper and olives; cook 1 minute. Add the basil and tomatoes; bring to a slow boil. Reduce the heat and simmer 10-12 minutes. Add a little of the reserved juice if the sauce seems too dry. Remove from the heat and stir in the parsley. 3. Pour the sauce over the cooked pasta. Serve Parmesan on the side.

Pasta Puttanesca

Ingredients:

Preparation / Directions:

More Italian Recipes