Spaghetti alla Puttanesca
Gloria Finnerty
ingredients
- 1 pound spaghetti
- 2 cans (28 ounces each) Italian-style plum tomatoes
- 1/4 cup olive oil
- 1/2 cup tiny black Nicoise olives, pitted
- 1/4 cup drained capers
- 4 cloves garlic, minced
- 1 t dried oregano
- 1/4 cup chopped Italian parsley, plus additional for garnish
- 1/2 t salt
- 1/8 t crushed red pepper flakes
directions
- 1
Heat 4 quarts of water to a boil in a large pot. Stir in spaghetti. Cook until al dente, tender but still firm. Drain immediately. Transfer to 4 heated plates.
- 2
While spaghetti is cooking, drain tomatoes, reserving the juice. Cut tomatoes into quarters.
- 3
Combine tomatoes and olive oil in large skillet, heat to a boil. Keep the sauce at a full boil and add remaining ingredients, one at a time, stirring frequently.
- 4
Reduce heat slightly and continue to cook for a few minutes - or until flavors have blended, adding reserved tomato juice as desired. Serve over hot pasta and garnish with chopped parsley.
Source: Tony
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews