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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spaghetti Puttanesca Recipe

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This recipe for Spaghetti Puttanesca is from Our 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:  
1/3 c. olive oil
3 cloves garlic minced
4 anchovy fillets
1 T. capers drained
2 T. chopped Greek or Italian olives
1 Can 28 oz. Italian Plum tomatos drained and chopped
Salt
1 lb. spaghetti
4 T. Italian parsley
pepper
Directions:
Directions:
Warm the olive oil in a saute pan wide and deep enough to hold all the ingredients, including the pasta, over med. heat. Add the garlic until golden 2-3 min. Add anchovies, capers, olives and tomatos. Toss together, lower heat and cook 5-10 min.
While the sauce is cooking, cook the spaghetti al dente.
Drain the spaghetti and add to the sauce. Add parsley and pepper. Saute for another 30 seconds.

 

 

 

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