Pasta Alla Puttanesca

Pasta alla Puttanesca
Serves 4
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Total Time
15 min
Total Time
15 min
  1. 1/4 cup extra-virgin olive oil
  2. 4 large garlic cloves, finely chopped
  3. 1 28.2-ounce can peeled tomatoes in puree with basil
  4. 1/2 cup Kalamata olives, halved, pitted
  5. 3 anchovy fillets, chopped
  6. 1 1/2 tablespoons drained capers
  7. 1 teaspoon dried oregano
  8. 1/2 teaspoon dried crushed red pepper
  9. 3/4 pound spaghetti
  10. 2 tablespoons chopped fresh Italian parsley
  11. Grated Parmesan cheese
  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.
Manassero Farms