Spaghetti Puttanesca
(from annie hall’s recipe box)
Serves 4
The pasta and sauce cook in just about the same amount of time. If you like the fruitiness of extra-virgin olive oil, toss 1 tablespoon into the sauced pasta before serving.
Source: CI's The New Best Recipe (http://www.foodlushblog.com/2011/02/meal-plan-for-the-week-of-february-7th.html) (from RecipeThing user Bethany)
Categories: Pasta
Ingredients
- 1/4 cup olive oil
- 4 cloves garlic, chopped
- 1 3/4 lb. tomatoes, peeled, seeded, chopped
- 1/4-1/2 teaspoons crushed red pepper flakes
- 3 tablespoons drained capers
- 1 cup pitted black olives
- 3/4 cup chicken broth or water
- 1-oz. can of anchovy fillets, drained, chopped
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 1 lb. dried spaghetti
Directions
-
In a medium saucepan, heat the oil over low heat and cook the garlic for 1 minutes, without browning. Add the tomatoes, red pepper flakes, capers, olives and broth or water. Bring to a boil and cook over medium heat, covered, for 20 minutes. Remove the cover and simmer for another 25 minutes. Once the sauce is cooked, mix in the anchovies, basil and parsley.
-
Bring a large saucepan of salted water to a boil. Add a splash of oil to stop the pasta from sticking and cook the pasta according to the manufacturer’s instructions. Drain and toss with the hot sauce and serve.