Puttanesca
Serves 4
Ingredients
Method
1 lb. Spaghetti
2 tbsp. Olive Oil
4 Garlic Cloves, Minced
1 14 Oz Can Of Diced Tomatoes
½ cup Pitted Kalamata Olives, Chopped
2 tbsp. Capers
½ tsp. Red Pepper Flakes
¼ tsp. Salt And Black Pepper, To Taste
¼ cup Chopped Fresh Parsley, For Garnish
Cook the spaghetti in a large pot of boiling salted water, according to the package instructions, until al dente.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
Add the diced tomatoes, chopped olives, capers, chopped anchovy fillets, and red pepper flakes to the skillet. Stir to combine.
Season the sauce with salt and black pepper, to taste.
Let the sauce simmer for 5-7 minutes, or until the flavors have melded together.
Drain the cooked spaghetti and add it to the skillet with the sauce. Toss to coat the pasta with the sauce.
Serve the Puttanesca hot, garnished with chopped fresh parsley.