PASTA PUTTANESCA

 

  • Cooking Time:
  • Servings: 1
  • Preparation Time:

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.

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

  • 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.

Categories: Dinner  Pasta  Vegetable 
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