Spaghetti alla Puttanesca


  • Fresh basil leaves for garnish
  • 4 ounces chicken broth
  • 1 teaspoon chopped parsley
  • Pinch of salt, pepper and oregano
  • Pitted gaeta olives
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil
  • + 1 more ingredients
    • 4 ounces thin spaghetti

1. Boil water for pasta. Cook spaghetti for 4 minutes until al dente while making the sauce.

View full recipe at SpringPad


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