Spaghetti Alla Puttanesca

Name: Spaghetti Alla Puttanesca
Ingredients: 3 Tbsp. olive oil; 2 garlic cloves, minced; 1 (1 lb. 12 oz.) can Italian style tomatoes (do not drain); 1/4 c. chopped pitted salt-cured black olives; 1 Tbsp. capers; 1 tsp. crushed dried red pepper; 1/2 tsp. dried oregano; pinch of black pepper; 1 (2 oz.) can flat anchovies, drained and cut into small pieces; 2 Tbsp. chopped Italian parsley; 1 lb. spaghetti

11 ingredients

4 steps

Ingredients

3 Tbsp. olive oil
2 garlic cloves, minced
1 (1 lb. 12 oz.) can Italian style tomatoes (do not drain)
1/4 c. chopped pitted salt-cured black olives
1 Tbsp. capers
1 tsp. crushed dried red pepper
1/2 tsp. dried oregano
pinch of black pepper
1 (2 oz.) can flat anchovies, drained and cut into small pieces
2 Tbsp. chopped Italian parsley
1 lb. spaghetti

Directions

1

Heat oil in a large skillet; add garlic and anchovies.
2

Saute over low heat about 1 minute; do not brown.
3

Stir in tomatoes with their juice, olives, capers, red pepper, oregano and black pepper. Cook over medium heat, stirring to break up tomatoes, until the sauce thickens, about 15 minutes.
4

Stir in parsley; simmer 2 minutes.