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pasta alla puttanesca recipe

Written on Friday, August 12, 2016 | 6:10:00 PM



Serves : servings 

Ingredients : 
- 3 cloves garlic, minced
- ½ cup (90 g) kalamata olives, chopped
- 1 tbsp (15 ml) olive brine (juice from jar of olives)
- 1 (28-oz [795-g]) can diced tomatoes with juice
- ⅓ cup (60 g) capers
- 1 tbsp (15 ml) caper brine (juice from jar of capers)
- ¼ tsp crushed red pepper flakes
- 8 oz (225 g) spaghetti, whole wheat if preferred
- ½ cup (15 g) fresh parsley leaves, chopped

Preparation Method :
1) Combine the garlic, olives, olive brine, diced tomatoes with juice, capers, caper brine and crushed red pepper flakes together in a medium saucepan over medium heat. Simmer for 20 minutes while pasta is cooking.

2) Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Drain.

3) Toss the cooked pasta with sauce and parsley and serve immediately.




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