Pasta Puttanesca
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- diced tomato
- 3 tablespoons extra virgin olive oil
- 3 large garlic cloves, diced finely
- 1 1⁄2 tablespoons chopped dried parsley
- 1⁄2 teaspoon dried marjoram
- 3 anchovy fillets
- 4 tablespoons sliced strongly flavored black olives, such as kalamata olives
- 1⁄2 teaspoon dried red pepper flakes
- 4 tablespoons capers, drained
- 1 lb spaghetti
directions
- Gently sautee garlic in oil over medium-low heat until garlic softens, but does not brown. About 3 minutes.
- Add parsley and marjoram and sautee about 45 seconds.
- Mash the anchovy in a mortar then add it to the skillet and cook about 1 minute.
- Add tomatoes with their juice, the olives, pepper flakes and capers.
- Simmer until sauce thickens, stirring frequently. About 20 minutes.
- Prepare the pasta according to package directions.
- When sauce is slightly thickened and ready, toss with pasta and serve with your favorite wine.
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RECIPE SUBMITTED BY
Clifford Boren
La Mesa, 43
We live in La Mesa, CA. I am a retired English teacher, 36 years in San Diego Unified School District. Hobbies: shooting, reading, woodworking, crosswords. Currently, Barbara and I are Retired Senior Volunteer Patrol Officers with the El Cajon Police Department. Barb also volunteers at an El Cajon elementary school.