"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Puttanesca Spaghetti Recipe

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This recipe for Puttanesca Spaghetti, by , is from The Sciullo 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!

Contributor:  
Contributor:  
Terri & Justin Thomas

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 can peeled tomatoes in puree with basil (28.2-oz)
1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1 1/2 Tbsp drained capers
1 tsp dried oregano
1/2 tsp dried crushed red pepper
3/4 lb spaghetti
2 Tbsp chopped fresh Italian parsley
Grated Parmesan cheese

Directions:
Directions:
Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper.

Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes.

Serve with cheese.

Prep Time: 20 minutes
Serves: 4

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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