Spaghetti Puttanesca

Name: Spaghetti Puttanesca
Ingredients: 1/4 c. olive oil; 3 cloves garlic, minced; 1 (35 oz.) can peeled Italian plum tomatoes, seeded, drained and roughly chopped; 1 Tbsp. capers, rinsed; 2/3 c. oil-cured black olives (pitted), chopped; 1/2 tsp. dried red pepper flakes; 1 tsp. basil; 1 tsp. oregano; 1/8 tsp. fresh ground black pepper; 2 Tbsp. fresh parsley

10 ingredients

7 steps

Ingredients

1/4 c. olive oil
3 cloves garlic, minced
1 (35 oz.) can peeled Italian plum tomatoes, seeded, drained and roughly chopped
1 Tbsp. capers, rinsed
2/3 c. oil-cured black olives (pitted), chopped
1/2 tsp. dried red pepper flakes
1 tsp. basil
1 tsp. oregano
1/8 tsp. fresh ground black pepper
2 Tbsp. fresh parsley

Directions

1

Heat oil in a large saucepan over medium heat.
2

Add garlic; stir.
3

Remove pan from heat and allow hot oil to turn garlic pale gold (5 to 10 minutes).
4

Stir in tomatoes, capers, olives, red pepper flakes, basil, oregano and black pepper.
5

Return to medium-low heat and simmer 10 minutes.
6

Add salt and pepper, if needed.
7

Reduce heat to very low.