Spaghetti Alla Puttanesca |
Course : Pasta
Serves: 1 |
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Ingredients:
1/4 teaspoon salt -- to taste |
2 tablespoons olive oil |
1 teaspoon garlic minced |
1 tablespoons anchovy puree |
2 teaspoons dried red pepper flakes -- (or to taste) |
2 teaspoons dried oregano -- (optional) |
2 cups tomato sauce |
1/2 cup fresh basil -- finely chopped, -- (optional) |
1 tablespoons capers -- rinsed, finely chopped |
20 large gaeta or kalamata olives -- pitted, sliced |
1/4 teaspoon freshly ground black pepper |
12 ounces spaghetti |
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Preparation / Directions:
Heat a large pot of salted water to boiling.
Heat olive oil in a medium saute pan over low heat. Add minced garlic and anchovy puree; heat for about 3 minutes. Add pepper flakes and oregano (if using) and heat 2 minutes. Stir in tomato sauce and simmer about 5 minutes. Add Basil (if using,) capers and olives. Simmer about 5 more minutes. Season to taste with salt and pepper. Add more red pepper if you want the sauce hotter.
Meanwhile, add the pasta to the boiling water and cook until al dente. Drain pasta and transfer to a pasta bowl. Quickly toss with sauce. Serve hot.
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Nutritional Information:
443 calories, 66% carbohydrate, 12% protein, 22% fat. |
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