Pasta Puttanesca

Name: Pasta Puttanesca
Ingredients: 1 lb. (450 g) spaghetti or other long pasta; 4 cloves (10 g) garlic, minced; 2 tablespoons (30 ml) olive oil; 1 teaspoon (5 ml) red pepper flakes; 2 oz. (56 g) canned anchovies, diced or mashed; 2 14.5-oz (441 g) canned diced tomatoes, drained (reserve liquid); 2-3 tablespoons (30-45 ml) capers, rinsed; 1/2 cup black or green Kalamata, Greek or California olives, pitted and coarsely chopped; 1/4 cup (60 ml) fresh parsley leaves, minced

italianmeddiet.com

Pasta Puttanesca, named after Italian ladies of the night, has a simple sauce made with canned diced tomatoes, olives, anchovies and red pepper flakes.

View full recipe on italianmeddiet.com

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Ingredients

1 lb. (450 g) spaghetti or other long pasta
4 cloves (10 g) garlic, minced
2 tablespoons (30 ml) olive oil
1 teaspoon (5 ml) red pepper flakes
2 oz. (56 g) canned anchovies, diced or mashed
2 14.5-oz (441 g) canned diced tomatoes, drained (reserve liquid)
2-3 tablespoons (30-45 ml) capers, rinsed
1/2 cup black or green Kalamata, Greek or California olives, pitted and coarsely chopped
1/4 cup (60 ml) fresh parsley leaves, minced