Spaghetti Puttanesca

5 Feb

   

pasta4   

I make this spaghetti puttanesca recipe all of the time – it’s oh so tasty.  It’s quick, easy and the whole family loves it. The kids especially like nibbling on the olives beforehand.

  1. 1 pound spaghetti
  2. Coarse salt and ground pepper
  3. 3 garlic cloves, minced
  4. 1 can (28 ounces) diced tomatoes, and their juice
  5. 2-4 tablespoons capers (I like a lot)
  6. 1/2- 3/4 cup chopped pitted kalamata olives

Directions:
-Cook spaghetti
-Meanwhile, heat oil in a large skillet over medium heat. Add garlic, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.
-Add tomatoes and their juice, mashing up tomatoes with spoon. Stir in capers, olives, salt & pepper. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta and top with fresh parm.
**If I don’t have time to use fresh garlic (which is often), I use a garlic powder after I mash-up the tomatoes.

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