Pasta Puttanesca

Pasta Puttanesca
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 teaspoon olive oil
  • 4 garlic cloves, chopped or pressed
  • 2 28 ounce cans plum tomatoes, drained and mashed or coarsely chopped
  • 2 - 3 tablespoons capers, drained and rinsed
  • 1 - 2 teaspoons dried Greek oregano
  • 1 teaspoon dried basil
  • ¼ - ½ teaspoon crushed red pepper flakes
  • ½ cup Greek or French olives, pitted and chopped, or more to taste
  • 1 pound dried pasta (any shape is fine)
  • ½ cup fresh parsley, coarsely chopped
  1. Heat a large skillet over a medium low flame and add olive oil. When the oil is hot, add garlic and cook for about 2 minutes or until golden. Add remaining ingredients except pasta and parsley and bring to a boil. Reduce heat to low and cook for about 20 minutes.
  2. Bring a large pot of water to a boil. Add pasta and cook until tender. Drain pasta, reserving ½ - 1 cup of pasta water. Add reserved pasta water to sauce and stir to combine. Place equal amounts of pasta in 4 bowls and top with Puttanesca sauce. Place parsley on top of each bowl.

Variations: great on poached or grilled fish, beef or chicken.