Spaghetti Alia Puttanesca Recipe
According to my husband there is nothing better tasting than my Spaghetti Alia Puttanesca! Little does he know that the actual credit goes to this wonderful Spaghetti Alia Puttanesca recipe! Try it!
Ingredients
| Olive oil | 3 Tablespoon | |
| Onion | 1 Large, chopped | |
| 1 green bell pepper, seeds and membranes removed, chopped | ||
| 2 large cloves garlic, peeled and minced | ||
| 1 28 ounce can crushed Italian tomatoes | ||
| Anchovies | 1 2 Ounce, chopped | |
| 16 pimento-stuffed green olives, sliced | ||
| Capers | 1 Tablespoon | |
| 1/4 cup chopped fresh basil leaves or 2 teaspoons dried | ||
| Red pepper flakes | 1/4 Teaspoon, dried | |
| Ground black pepper | To Taste | |
| Spaghetti | 12 Ounce | |
Directions
In a large, heavy skillet, heat the oil until hot and fragrant.
Add the onion and green pepper, and saute them over medium-high heat for 5 to 7 minutes until soft.
Add the garlic and cook 30 seconds longer.
Add the tomatoes and anchovies and simmer for 10 minutes.
Stir in the olives, capers, basil, red pepper flakes, and black pepper and simmer for an additional 20 minutes.
While the sauce is cooking, prepare the spaghetti (or other pasta of your choice) according to the package directions.
Drain the pasta and pour the sauce over it, tossing to distribute evenly.
Add the onion and green pepper, and saute them over medium-high heat for 5 to 7 minutes until soft.
Add the garlic and cook 30 seconds longer.
Add the tomatoes and anchovies and simmer for 10 minutes.
Stir in the olives, capers, basil, red pepper flakes, and black pepper and simmer for an additional 20 minutes.
While the sauce is cooking, prepare the spaghetti (or other pasta of your choice) according to the package directions.
Drain the pasta and pour the sauce over it, tossing to distribute evenly.
Chef
