Spaghetti alla putanesca
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Olive oil |
| 3 | Garlic cloves; minced | |
| 3 | Anchovy fillets; chopped | |
| 14 | ounces | Italian plum tomatoes (canned), including liquid |
| 1 | cup | Pitted black olives, sliced |
| ¼ | cup | Capers |
| 1 | pounds | Spaghetti |
| Chopped parsley | ||
Directions
In a skillet, heat oil. Add garlic and anchovies; cook over low heat until almost melted. Chop tomatoes; add to skillet. Stir in olives and capers; cook for 5 minutes. Cook spaghetti according to package directions; drain. Add tomato mixture and mix well.
Sprinkle with chopped parsley and serve immediately. Makes 4 to 6 servings.
QUICK & EASY PASTA RECIPES (March 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
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