Spaghetti with Puttanesca Sauce

Number of servings : Prep time: Cooking time: 15 minutes Type of meal : | Main Courses | Main Courses

Number of servings :

Prep time:

Cooking time: 15 minutes

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

12 oz (340 g) spaghetti
4 imported olives
1 tbsp (15 mL) olive oil
2 garlic cloves, minced
1 28-oz (825 mL) can crushed tomatoes
1 tbsp (15 mL) capers, drained and rinsed
2 anchovies, minced, OR 1 tsp (5 mL) anchovy paste
1/4 tsp (1 mL) crushed red pepper, or to taste 1 tbsp (15 mL) minced parsley

Directions

Cook spaghetti according to package directions. Drain and keep hot. Mean- while, crush olives with side of chef’s knife; remove pits and finely chop olives. Heat oil in large nonstick skillet over medium heat. Sauté garlic until golden, about 3 minutes. Stir in tomatoes, capers, anchovies, and crushed red pepper. Cook, stirring often, until sauce thickens slightly, about 10 minutes. Stir in olives. Add spaghetti to sauce in skillet and toss to coat well. Sprinkle with parsley. Serve with warm Italian bread. Add an arugula and radicchio salad topped with marinated artichoke hearts. Helpful Hint: To maximize the flavour of the olives and minimize the fat, opt for a full-bodied imported variety—a small amount delivers big taste. Look for: Black-purple kalamatas from Greece, wrinkled black gaetas from Italy, small black Niçoise olives from France, or green manzanillas from Spain. Makes 4 servings.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:794

Spaghetti with Puttanesca Sauce
Spaghetti with Puttanesca Sauce