Pasta Puttanesca Recipe
This pasta puttanesca will mesmerize any eater, be it fussy or easy. It is an effortless main dish. It is always prepared with pasta as the key ingredient. It is one italian dish which will never fail to impress you or your guests. I am very excited to know your opinion about this pasta puttanesca. Send me a message about it.
Ingredients
1/4 cup olive oil
3 cloves garlic, finely chopped
2 28-ounce cans plum tomatoes, drained
3/4 cup sliced or chopped black olives
6 anchovy fillets
2 tablespoons drained capers
1/2 cup chopped parsley, preferably
Italian flat-leaf
1 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
1 pound linguine or spaghetti
Grated Parmesan cheese
Directions
Heat the oil in a large skillet.
Add the garlic and cook over moderate heat for 1 minute.
Add the drained tomatoes, breaking them up with the side of a spoon.
Stir in the olives, anchovies and capers.
Bring to the boil, lower the heat and cook gently, uncovered, for 15 to 20 minutes until the sauce is quite thick.
Stir in the parsley, oregano and red pepper flakes and cook gently for another 5 minutes.
The sauce may be made ahead and stored in the refrigerator for up to two days.
Reheat before serving.
Bring a large pot of water to the boil for the pasta.
Add salt and cook the pasta at a rapid boil for about 9 minutes until al dente.
Drain in a colander and transfer to a serving platter or individual plates.
Add the garlic and cook over moderate heat for 1 minute.
Add the drained tomatoes, breaking them up with the side of a spoon.
Stir in the olives, anchovies and capers.
Bring to the boil, lower the heat and cook gently, uncovered, for 15 to 20 minutes until the sauce is quite thick.
Stir in the parsley, oregano and red pepper flakes and cook gently for another 5 minutes.
The sauce may be made ahead and stored in the refrigerator for up to two days.
Reheat before serving.
Bring a large pot of water to the boil for the pasta.
Add salt and cook the pasta at a rapid boil for about 9 minutes until al dente.
Drain in a colander and transfer to a serving platter or individual plates.
