Pasta Puttanesca
Ingredients
- One quarter cup olive oil
- 4 cloves garlic (crushed)
- 2 14.5 oz. cans plum tomatoes with juices (chopped)
- 1 cup kalamata olives (chopped)
- One quarter cup dry red wine
- One quarter cup capers, drained
- 8 anchovy fillets (chopped)
- One quarter cup parsley, chopped
- 2 tsp dried oregano
- 1 tsp. dried rosemary
- Red pepper flakes (optional)
- One third cup fresh grated or shaved Parmesan cheese
Instructions
- Heat olive oil in pan; add crushed garlic and saute for 30 seconds
- Add tomatoes saute for one minute
- Add remaining ingredients and cook for 45 minutes uncovered, stirring occasionally
- Add cornstarch if you want to thicken the sauce before serving
- Serve over hot pasta and top with Parmesan cheese
Notes
Not much room for improvement here