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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Want a zesty, spicy meal? Then look no further than this Puttanesca. Adjust the amount of red pepper flakes to get the level of spiciness you desire. Katie Theken, Durham, NC Ingredients:
3 anchovy fillets |
3 tablespoons olive oil |
1 garlic clove, minced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1-1/4 cups water |
1 can (6 ounces) tomato paste |
1 teaspoon dried basil |
1 teaspoon dried parsley flakes |
1/2 teaspoon salt |
1/4 to 1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon dried oregano |
1/4 teaspoon pepper |
1/4 cup chopped pitted greek olives |
2 tablespoons capers, drained and chopped |
hot cooked pasta |
Directions:
1. In a large saucepan over medium heat, cook anchovy fillets in oil for 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, tomato paste and seasonings.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in olives and capers; heat through. Serve with pasta. Yield: 3-1/2 cups.
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