Spaghetti Puttanesca

By Food.com (266,971 recipes)
Spaghetti Puttanesca

Description

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.

Ingredients

  • 1 (28 ounce) can diced tomatoes, drained, 1/2 cup juice reserved
  • 1 lb spaghetti
  • 1 teaspoon red pepper flakes
  • 1/2 cup black olives, pitted and chopped coarse (I prefer Kalamata)
  • 1/4 cup minced fresh parsley leaves
  • 2 tablespoons olive oil
  • 3 tablespoons capers, rinsed
  • 4 garlic cloves (minced or pressed)
  • 4 teaspoons minced anchovies (about 8 fillets)
  • salt

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  • Prep Time
  • Cook Time
  • Yield
  • 1 (349 g)

Instructions

Read the preparation instructions at Food.com


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