Free Recipe Pasta Ala Puttanesca 2

Recipe Type: I Recipes

Recipe Preparation: boil

Cooking Ingredients for Pasta Ala Puttanesca 2 Recipe

1 lb Spaghetti, linguini, or
1/2 c Tiny black Nicoise olives
Other pasta of your choice 1/4
c Drained capers
2 cn Peeled italian tomatoes
4 cl Garlic, peeled and minced
1/4 c Olive oil
8 Anchovie filets, chopped
1 ts Oregano
1/2 c Chopped parsley
1/8 ts Dried red pepper flakes
2 tb Salt

Pasta Ala Puttanesca 2 Preparation

1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm. Drain, and transfer to heated plates. 2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. 3. Reduce heat and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley. Source: The Silver Palate Cookbook

Cooking Temperature:

Recipe Serves: 4

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