Spaghetti alla Puttanesca |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes. Ingredients:
1/4 cup extra-virgin olive oil |
4 large garlic cloves, finely chopped |
1 28.2-ounce can peeled tomatoes in puree with basil |
1/2 cup kalamata olives, halved, pitted |
3 anchovy fillets, chopped |
1 1/2 tablespoons drained capers |
1 teaspoon dried oregano |
1/2 teaspoon dried crushed red pepper |
3/4 pound spaghetti |
2 tablespoons chopped fresh italian parsley |
grated parmesan cheese |
Directions:
1. 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.
2. 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.
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