Pasta Alla Puttanesca
Quick, easy and delicious. Using whole wheat pasta makes the dish even more nutritious and filling. An ideal one-pan meal.
italian plum (roma) tomatoes
red pepper flakes
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.