INGREDIENTS:
1 lb. pasta (penne)
2-3 (5 oz.) peeled Italian plum tomatoes
1/4 c. olive oil
1 tsp. oregano
1/8 tsp. dried red pepper flakes
1/2 c. black Nicoise olives, pitted
1/4 c. drained capers
4 garlic cloves, peeled and chopped
8 anchovy fillets, coarsely chopped
1/2 c. Italian parsley flakes
DIRECTIONS:-
Drain tomatoes and cut into small pieces. Combine tomatoes and olive oil in deep skillet and bring to a boil. Add remaining ingredients to sauce, stirring frequently. Reduce heat slightly and cook until sauce has thickened. Cook pasta and drain. Serve sauce over hot pasta. Also sauce is great over chicken cutlets or fish fillets.
Related recipes:
- Pasta Puttanesca INGREDIENTS: 1 lb. pasta (penne) 2-3 (5 oz.) peeled Italian plum tomatoes 1/4 c. olive oil 1 tsp. oregano 1/8 tsp. dried red pepper flakes...
- Pasta Puttanesca INGREDIENTS: 1 lb. pasta (penne) 2-3 (5 oz.) peeled Italian plum tomatoes 1/4 c. olive oil 1 tsp. oregano 1/8 tsp. dried red pepper flakes...
- Pasta Puttanesca INGREDIENTS:- 1 lb. spaghetti, linguine or other thin dried pasta 2 (2 lb. 3 oz.) cans peeled Italian plum tomatoes 1/4 c. best quality olive...
- Pasta Puttanesca INGREDIENTS: 1 lb. of spaghetti, linguine or thin dried pasta 2 (2 lb., 3 oz. each) cans peeled plum tomatoes 1/4 c. olive oil 1...
- Pasta Puttanesca INGREDIENTS: 1 lb. spaghetti, linguine or other thin dried pasta 2 (2 lb. 3 oz.) cans peeled Italian plum tomatoes 1/4 c. best quality olive...