Spaghetti Puttanesca
8
20 minutes
Ingredients
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14.5 oz crushed tomatoes
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1/4 cup extra virgin olive oil
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2 tbsp Star capers, roughly chopped
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2 tbsp Cara Mia sun dried tomatoes, julienne style
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4 cloves garlic, thinly sliced
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3 fillets of Star anchovies, rinsed and patted dry, roughly chopped
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1/2 tsp red pepper flakes
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1/2 cup parmesan cheese, freshly grated
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2 tbsp parsley, minced
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1 lb. dry spaghetti
Instructions
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1.
Fill a large pot with water and heat to boiling.
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2.
Add the olive oil to a large skillet over low heat.
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3.
Add the sliced garlic, anchovies, capers, sun dried tomatoes and red pepper flakes. Sauté for five minutes, stirring occasionally.
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4.
Add the crushed tomatoes and continue to saute, stirring occasionally.
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5.
Drop the pasta so it is cooking while the sauce is finishing – cook the pasta until just al dente.
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6.
When the pasta is just al dente, remove from the boiling water and place it directly in the sauce. Toss well. Add 1/4 cup of pasta water if needed. Continue to toss the pasta and allow it to finish cooking in the sauce.
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7.
Finish by topping with freshly shared parmesan and minced parsley.
