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pasta puttanesca

pasta puttanesca

serves 4
by nancy stone

Ingredients

  • 1 lb spaghetti or linguine
  • 4 cloves garlic minced
  • 2 tsp anchovy paste
  • 1 tsp red pepper flakes
  • ¼ cup olive oil
  • 1 28 oz can crushed tomatoes
  • ½ cup kalamata or any black olives cut in ½
  • 2 tbl capers drained
  • sugar

Instructions

  1. cook spaghetti in boiling, salted water
  2. saute garlic, anchovy paste, and red pepper flakes in olive oil for 2 minutes
  3. add tomatoes, olives, capers and a pinch of sugar and simmer for 10-12 minutes
  4. drain spaghetti 2 minutes before being done
  5. add spaghetti to the sauce and toss together for 2 minutes until pasta is done
  6. serve topped with slivered basil or parsley