Pasta Puttanesca

Name: Pasta Puttanesca
Ingredients: 6 ounces linguine; 2 teaspoons olive oil; 4 garlic cloves, finely chopped; 1 (28 ounce) can plum tomatoes, chopped and drained- (save liquid); 1/2 cup black olives, sliced; 1 (2 ounce) can anchovy fillets, smashed; 1/2 teaspoon dried basil; 1/8 teaspoon dried oregano; 1 pinch crushed red pepper flakes; salt and pepper; chopped fresh parsley; grated parmesan cheese or grated romano cheese

12 ingredients

6 steps

Ingredients

6 ounces linguine
2 teaspoons olive oil
4 garlic cloves, finely chopped
1 (28 ounce) can plum tomatoes, chopped and drained- (save liquid)
1/2 cup black olives, sliced
1 (2 ounce) can anchovy fillets, smashed
1/2 teaspoon dried basil
1/8 teaspoon dried oregano
1 pinch crushed red pepper flakes
salt and pepper
chopped fresh parsley
grated parmesan cheese or grated romano cheese

Directions

1

Cook pasta and drain.
2

Meanwhile in a large skillet heat the oil over medium heat. Add garlic and cook until slightly soft.
3

Add the drained tomatoes, olives, capers, anchovies, basil, oregano, and crushed red pepper flakes.
4

Bring to a boil stirring occasionally. Then reduce heat and simmer for about 15 minutes, adding reserved tomato liquid if needed.
5

Season with salt and pepper and serve over pasta.
6

Sprinkle with parsley and grated cheese if desired. Garlic bread and some good red wine go great with this too!