Spaghetti Puttanesca
Preparation
STEP 1
Heat the extra virgin olive oil over medium-high heat in a large, deep sauté pan. When the oil is hot, add the onions and sauté until soft, about 5 minutes. Add the chopped anchovies in oil and cook another 2 minutes until anchovies are very soft. Then add the garlic and red chili pepper flakes and sauté for an additional minute.
STEP 2
Then add in diced tomatoes, oregano, capers and olives and simmer for 10 minutes. Add salt if needed.
STEP 3
While the sauce is simmering, make your pasta. Bring 4-6 quarts of water with ½ tablespoon salt to a boil in a large stockpot. Add pasta and return to a rapid boil. Cook uncovered stirring occasionally until pasta is al dente, about 6 minutes.
STEP 4
Drain the pasta well and toss with ¾ of the sauce. Serve with more sauce on top and Parmesan cheese and basil for garnish.
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 6 1-cup servings
*Estimate Only
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ cup yellow onion, small diced
- 3-4 canned anchovies, chopped
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- 2 large cloves garlic, minced purchase
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- ½ teaspoon red chili pepper flakes purchase
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- 2 tablespoons tomato paste
- 1 28-ounce can diced tomatoes
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- ½ teaspoon red chili pepper flakes purchase
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- 2 teaspoons dried oregano purchase
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- 2 tablespoons capers
- ¾ cup pitted green olives, sliced
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- 1 package Pereg Quinoa Spaghetti (8oz) purchase
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- Pereg Kosher Salt purchase
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- ½ cup grated Parmesan Cheese
- ¼ cup fresh basil, rough chopped
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