Spaghetti alla Puttanesca

Olive Oil
  • 1 lb spaghetti
  • 4 tsp Filippo Berio Olive Oil
  • 2 cloves garlic
  • 4 chopped anchovy fillets
  • 3 canned tomatoes, drained, seeded and sliced
  • 5 sliced pitted black olives
  • 1/2 tsp salted capers, rinsed and chopped
  • 1 tsp chopped fresh parsley
    • In large pot of boiling salted water, cook spaghetti for 10 minutes or until al dente.
    • Meanwhile, heat olive oil in skillet set over medium heat; sauté garlic and anchovies for 2 minutes or until garlic is softened and light golden. Add tomatoes, olives and capers. Increase heat to high; cook, stirring constantly, for 15 seconds. Toss with pasta; sprinkle with parsley.
    Prep Time

    5 min


    Cook Time

    10 min


    Total Time

    15 min


    Servings

    4-6

     


    X

    Categories

    Dinners & Main Dishes

    Ingredient: Fish & Seafood

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Olive Oil

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