Puttanesca Sauce Recipe
Ingredients
| Cooked pasta | 1 pound | |
| Olive oil | 1 Teaspoon | |
| Garlic | 4 Clove (5gm), pressed | |
| 2 28-ounce cans plum tomatoes, drained and coarsely chopped | ||
| Capers | 3 Tablespoon, drained, rinsed | |
| Dried oregano | 2 Teaspoon | |
| Dried basil | 1 Teaspoon | |
| Red pepper flakes | 1/2 Teaspoon, crushed | |
| 1/2 cup Greek or French olives pitted and chopped | ||
| 1/2-1 cup water from cooked pasta or chicken stock | ||
| 1/2 cup coarsely chopped fresh parsley | ||
Directions
1. Heat a large skillet over medium-low heat and add olive oil. When the oil is hot, add garlic and saute until golden, or about 2 minutes.
2. Add remaining ingredients except pasta water or chicken stock and parsley. Bring to a boil. Reduce heat to low and cook for about 20 minutes.
3. Stir in reserved pasta water or stock. Garnish with fresh parsley.
2. Add remaining ingredients except pasta water or chicken stock and parsley. Bring to a boil. Reduce heat to low and cook for about 20 minutes.
3. Stir in reserved pasta water or stock. Garnish with fresh parsley.
Chef
