Pantry Pasta Puttanesca

• Produce

  • 4 Cloves Garlic
  • 1 Parsley or basil
  • 1 28oz Can Tomatoes

• Condiments

  • 1 tbsp Capers
  • 1/2 cup Olives

• Pasta & Grains

  • 8 oz Pasta

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1/4 tsp Salt
  • 2 tsp White sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • Parmegan for serving (optional

Found on itdoesnttastelikechicken.com

Description

Ingredients

• 8oz Pasta of choice (gluten-free pasta if you like)
• 1 Tablespoon Olive Oil
• ½ Cup Olives (any kind or a mix)
• 4 Cloves Garlic, minced
• 1 Tablespoon Capers
• 1 28oz Can Diced Tomatoes
• 2 Teaspoons White Sugar
• ½ Teaspoon Red Pepper Flakes (optional)
• ¼ Teaspoon Salt
• Parmegan for serving (optional)
• Parsley or Basil for garnish (optional)

Directions

• In a large pot bring water to a boil and cook pasta according to package directions.
• In a large skillet, heat the olive oil over medium-high heat. When hot, add the olives, garlic, and capers. Sauté for about 2 minutes until fragrant and the garlic just begins to brown. Add in the tomatoes, sugar, red pepper flakes if using, and salt. Bring to a simmer and cook for 25 to 30 minutes until the sauce has cooked down and darkened in colour If the sauce has become too thick, simply add a bit of water to thin as desired.
• Add the cooked and drained pasta to the sauce and toss well to coat. Sprinkle of parmegan and a garnish of parsley or basil.