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Spaghetti alla Puttanesca Recipe

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This recipe for Spaghetti alla Puttanesca is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C. olive oil (I use a little less than that)
3 large cloves garlic, minced
2 - 14.5 oz cans diced tomatoes
1/4 C. kalamata olives, sliced
1/4 C. capers
1 tsp. fresh oregano, minced (I just use dried when I don't have fresh)
1 tsp. fresh thyme (I just use dried when I don't have fresh)
1/2 tsp. red pepper flakes (If you double this recipe, don't double this, it will make the sauce really spicy)
Salt
1 lb. Spaghetti or other strand pasta
Directions:
Directions:
Bring a large pot of water to a boil. In a large frying pan over low heat, warm the oil and garlic until fragrant but not colored, about 2 min. Raise the heat to medium and add the tomatoes and their juice, olives, capers, oregano, thyme, and red pepper flakes. Cook, stirring frequently, until the sauce thickens, about 20 min. Season to taste with salt.

Meanwhile, add 2 Tbsp. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente. Drain, reserving about 1/2 C. of the cooking water. Add the pasta to the sauce, toss to combine. Add as much of the cooking water as needed to loosen the sauce. Warm briefly over low heat to blend the flavors and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min.

 

 

 

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