Spaghetti Alla Puttanesca
Makes: 6 servings
Created by The MDM Team, Monday, December 17, 2007
When the same old spaghetti dishes become tiresome, this flavor-filled dish will come in handy. Use your noodle and combine black olives, capers, garlic and tomatoes together for a palate-pleasing Puttanesca sauce.
1 lb. spaghetti
1 tsp. olive oil
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
One 28 oz. can crushed tomatoes
1/4 cup brine cured Kalamata olives, pitted and chopped
1 tbsp. capers
1 tsp. dried oregano
1 1/2 tsp. anchovy paste
1 tsp. dried basil
2 tbsp. chopped fresh parsley
Cook spaghetti. Meanwhile, heat the oil in the saucepan. Saut the garlic until it turns golden, but not brown. Stir in pepper flakes and cook for 1 minutes longer. Add the remaining ingredients except for parsley. Simmer this sauce until pasta is ready (at least 10 minutes). Drain the pasta, put it in a serving bowl and toss in the sauce and parsley. Add Parmesan cheese if so desired.