Pasta Alla Puttanesca
73
Quick, easy and delicious. Using whole wheat pasta makes the dish even more nutritious and filling. An ideal one-pan meal.
Ingredients
| 1 | pound |
spaghetti
|
|
| 2 | cans |
italian plum (roma) tomatoes
peeled |
* |
| ¼ | cup |
olive oil
|
|
| 1 | teaspoon |
oregano
|
|
| ⅛ | teaspoon |
red pepper flakes
|
* |
| ½ | cup |
olives
|
* |
| ¼ | cup |
capers
drained |
* |
| 4 | cloves |
garlic
peeled, minced |
|
| 8 | each |
anchovy fillets
|
* |
| ½ | cup |
parsley leaves
chopped |
|
| 2 | tablespoons |
salt
|
Directions
Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm.
Drain, and transfer to heated plates.
While spaghetti is cooking, drain the tomatoes, cut them cross-wise into halves and squeeze out as much liquid as possible.
Combine tomatoes and olive oil in a skillet and bring to a boil.
Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.
Reduce heat and continue to cook for a few minutes.
Serve immediately over hot pasta and garnish with additional parsley.
