Pasta Puttanesca

Name: Pasta Puttanesca
Ingredients: 1 tablespoon extra-virgin olive oil; 3 garlic cloves, minced; 3 1/2 cups diced plum tomato; 1/4 cup minced fresh flat-leaf parsley; 3 tablespoons Spanish olives, halved; 2 tablespoons minced fresh or 2 teaspoons dried oregano; 1 1/2 tablespoons capers; 2 teaspoons anchovy paste; 1/8 to 1/4 teaspoon crushed red pepper; 4 cups hot cooked vermicelli (about 8 ounces uncooked pasta); Oregano sprigs (optional)

11 ingredients

1 steps

Ingredients

1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
3 1/2 cups diced plum tomato
1/4 cup minced fresh flat-leaf parsley
3 tablespoons Spanish olives, halved
2 tablespoons minced fresh or 2 teaspoons dried oregano
1 1/2 tablespoons capers
2 teaspoons anchovy paste
1/8 to 1/4 teaspoon crushed red pepper
4 cups hot cooked vermicelli (about 8 ounces uncooked pasta)
Oregano sprigs (optional)

Directions

1

Heat oil in a nonstick skillet over low heat. Add garlic; saute 5 minutes. Add tomato and next 6 ingredients (tomato through crushed red pepper). Bring to a boil. Reduce heat to medium; cook 10 minutes or until thick. Combine tomato mixture and pasta, and toss well. Garnish with oregano sprigs, if desired.