Pasta Puttanesca
This Tender pasta is tossed with sauce of tomatoes, olives, capers, garlic, anchovies, and, of course, good olive oil. It’s a 30 minute meal that’s dinner. it’s also incredibly easy to make and irresistibly delicious!
Pasta Puttanesca
- 10 ounces spaghetti
- 2 tablespoons olive oil
- 14 ounces crushed tomatoes with juice
- 1 tablespoon tomato paste
- 3 cloves garlic crushed
- 3 anchovy fillets finely chopped
- 1/2 cup kalamata,olives
- 1 tablespoon capers
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Basil leaves, optional garnish
- Cook pasta according to package directions in a large pot of water until al dente.
- heat olive oil in a large skillet over medium heat until hot. Add garlic, chopped anchovy fillets, and red pepper flakes; cook and stir until mixture is fragrant, about 1 minute.
- Add tomatoes with juice and bring to boil. Reduce and simmer 5 minutes. Stir in olives and capers simmer 5 minutes until thickened.
- Stir cooked spaghetti into pasta sauce to coat, Serve garnished with Basil leaves enjoy.
