Spaghetti alla Puttanesca


  • Grated Parmesan cheese
  • 2 tablespoons chopped fresh Italian parsley
  • ¾ pound spaghetti
  • ½ teaspoon dried crushed red pepper
  • 1 teaspoon dried oregano
  • 1 ½ tablespoons drained capers
  • 3 anchovy fillets, chopped
  • + 4 more ingredients
    • ½ cup Kalamata olives, halved, pitted
    • 1 28.2-ounce can peeled tomatoes in puree with basil
    • 4 large garlic cloves, finely chopped
    • ¼ cup extra-virgin olive oil

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 sal...

View full recipe at SpringPad


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