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Pasta Puttanesca

Ingredients

  • 1/2 pound spaghetti
  • 1 14 ounce can Italian tomatoes
  • 1/2 teaspoon sugar
  • 4 tablespoons flat leaf parsley
  • 4 garlic cloves minced
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup olive oil
  • 1 teaspoon anchovy paste optional
  • 2 tablespoons black olives minced
  • 2 tablespoons green olives minced
  • 1 tablespoon capers
  • 3 green onions chopped
  • 3 ounces red wine
  • parmesan cheese
  • fresh basil leaf chopped

Instructions

  1. Sauté the onions, garlic, and pepper flakes in the olive oil for about two minutes until fragrant.
  2. Add the tomatoes and half of their juices, sugar, wine, fresh parsley, olives, capers, anchovy paste,(or anchovies)and Italian seasoning.
  3. Bring to a boil and simmer about 25 minutes, stirring occasionally, and adding more reserved juice if it becomes dry. Break up large chunks of tomatoes but please leave a chunky consistency, we're NOT making spaghetti!
  4. While this is simmering, prepare the spaghetti until done and drain.
  5. Sauce should be ready now so combine pasta and sauce and toss well.
  6. Top with Parmesan cheese and fresh basil.