Spaghetti alla Puttanesca

• Seafood

  • 3 Anchovy, fillets

• Produce

  • 4 Garlic cloves, large
  • 2 tbsp Italian parsley, fresh
  • 1 tsp Oregano, dried
  • 1 28.2-ounce can Tomatoes in puree with basil

• Condiments

  • 1 1/2 tbsp Capers
  • 1/2 cup Kalamata olives, pitted

• Pasta & Grains

  • 3/4 lb Spaghetti

• Baking & Spices

  • 1/2 tsp Red pepper, dried

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 1 Parmesan cheese, grated

Found on epicurious.com

Description

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

• Preparation 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. 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.

Nutrition