Name: Pasta Puttanesca
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 onion, chopped; 3 garlic cloves, chopped; 1/4 cup (60 ml) olive oil; 2 anchovy fillets, thinly sliced (optional); 3 cups (750 ml) tomato sauce, homemade or store-bought; 1/4 cup (10 g) fresh flat-leaf parsley, finely chopped; 1/3 cup (65 g) oil-packed black olives, drained, pitted and halved; 2 tbsp capers, drained and chopped; 2 tbsp fresh oregano, finely chopped; 3/4 lb (340 g) pasta of your choice

Preparation

- In a saucepan over medium-high heat, soften the onion and garlic in the oil. Add the anchovies and cook for 1 minute while stirring. Add the tomato sauce and bring to a boil. Simmer for 5 minutes. Add the remaining ingredients. Season with salt and pepper.
- Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain. Divide the pasta among shallow bowls and top with the sauce.

Pasta Puttanesca

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Ingredients

Preparation

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