SPAGHETTI PUTTANESCA
This is a great sauce when you have a yen for a lot of flavor. It can be made in the time it takes to cook the spaghetti noodles. From Fine Cooking, Spring 2002.
Provided by SharleneW
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix garlic with 1 tablespoon water in small bowl and set aside.
- Bring 4 quarts of water to rolling boil in large pot.
- When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta.
- Heat oil, garlic mixture, red pepper flakes and anchovies in large skillet over medium heat.
- Cook stirring frequently, until garlic is fragrant but not brown.
- Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
- Cook pasta until done.
- Drain and then return pasta to pot.
- Add 1/4 cup of the reserved tomato juice and toss to combine.
- (You can also add a tablespoon of extra-virgin olive oil if you like) Stir capers, olives and parsley into the sauce.
- Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary.
- Adjust seasonings to taste and serve immediately.
Nutrition Facts : Calories 546.4, Fat 10.8, SaturatedFat 1.6, Sodium 334.3, Carbohydrate 95.7, Fiber 7.1, Sugar 8.4, Protein 17.3
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