Spaghetti alla Putanesca
- 1 1/2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 anchovy fillets, chopped
- 1 can (14 oz) Italian plum tomatoes, including liquid
- 1 cup pitted black olives, sliced
- 1/4 cup capers
- 1 lb spaghetti
- Chopped parsley
Spaghetti alla Putanesca
Demonstrated by: Karen Watanabe, HECO.
Quick & Easy Pasta Recipes on March 1, 1995.
Ingredients:
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.
