Spaghetti alla puttanesca

By Caroline C – Montréal, QU
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Spaghetti alla puttanesca
  • Prep Time: 5
  • Total Time: 10
  • Servings: 2
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About this Recipe

A truly italian pasta recipe that comes straight from my trip to Naples. I was thought by a local how to make this classic pasta dish. Enjoy!

The recipe is also on my food & travel blog Where Caro Eats: http://wherecaroeats.com. Follow me on Facebook! (www.facebook.com/wherecaroeats)

Ingredients

250 g uncooked spaghetti
4 garlic cloves
1 bunch chopped parsley
10 pitted and chopped black olives
12 chopped capers
4 sliced anchovies
200 ml Olivieri Tomato and Herb Sauce
1 tomato

Directions

Cook your pasta al dente in boiling salted water
Meanwhile, brown your garlic in olive oil on medium heat. Add chopped parsley stems, olives, capers and anchovies. Cook 3-4 minutes.
Add the sauce and the diced tomato and bring heat to high to evaporate the excess water from the can. Add salt if needed.
Transfer the cooked pasta to the pan and keep some of the cooking water.
Add some of that cooking water to the pan along with parsley leave and cook for a minute or two.

Notes

This pasta dish is sure to please because 1) it’s Italian (come on, is there a more romantic country than Italy?) and 2) it has olives (aphrodisiac!) I learned how to cook pasta alla puttanesca in Napoli, Italy.

See more pictures, recipes and travel stories on my blog Where Caro Eats (http://wherecaroeats.com)

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Developed for Olivieri's #Recipes4Romance

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