Pasta Puttanesca

PastaPuttanesca-resized

Prep Time 15 MIN

Cook Time 20 MIN

Serves 4

Ingredients:

  • 12 oz (375 g) spaghetti
  • 3 tbsp (45 mL) olive oil
  • 4 anchovies, chopped
  • 3 cloves garlic, minced
  • Pinch hot pepper flakes
  • 3/4 cup (175 mL) pitted black olives
  • 2 tbsp (30 mL) capers
  • 1 tsp (5 mL) dried oregano
  • 1 can (398 mL) Hunt’s Heirloom® Diced Tomatoes
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 1/4 tsp (1 mL) salt and pepper

Directions:

  1. Cook spaghetti according to package directions. Drain, reserving 1/3 cup (75 mL) cooking liquid.
  2. Meanwhile, heat olive oil in large skillet set over medium heat; cook anchovies, garlic and hot pepper flakes for about 1 minute or until garlic is softened. Stir in olives, capers and oregano. Cook, stirring occasionally, for 1 to 2 minutes or until fragrant.
  3. Add tomatoes; simmer for 10 to 12 minutes or until sauce thickens slightly. Toss sauce with spaghetti, reserved cooking liquid, parsley, salt and pepper until well coated.

Chef's Tip:

Substitute anchovy paste for anchovies if desired.
Serve with Parmesan cheese.