More Great Recipes: Dinner | Pasta | Vegetable

Pasta Puttanesca


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Member since 2007

Serves 1 | Prep Time | Cook Time

Ingredients

4 oz bite sized pasta, such as the cellentani
pictured
1 tbsp olive oil
1 clove garlic, pressed
1 14.5 oz can of diced tomatoes
1 tbsp tomato paste
1 tbsp capers, drained
6 jumbo olives, crumbled
A sprinkle of red pepper flakes


Directions:


Start a pot of water boiling with a generous pinch of salt. Add the pasta when it reaches a


boil, then start the sauce while it cooks to al dente.


Sauté the garlic in the olive oil in a deep skillet over medium heat until it just starts to


turn golden. Add the remainder of the ingredients and simmer until the sauce is


thickened. It should be ready just as the pasta is.


Drain the pasta and dump it into the skillet with the sauce. Toss to combine. Serve


immediately.


Backstory:


This is an easy and quick meal for those nights when you’re on your own. It also scales


up very well. My version is vegetarian. A traditional recipe would have a couple diced anchovy fillets, but I rarely have


the motivation or desire to buy or open a tin of them for just this.


Pairs Well With


Notes

This is an easy and quick meal for those nights when you’re on your own. It also scales

up very well. My version is vegetarian. A traditional recipe would have a couple diced anchovy fillets, but I rarely have

the motivation or desire to buy or open a tin of them for just this.

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