Spaghetti Puttanesca

Ingredients

• 1 oz Extra Virgin Olive Oil
• ½ oz Garlic, Chopped
• ½ oz Engravalis Anchovy
• 6 oz San Marzano Style Whole Peeled Tomato Italian w/Basil, crushed
• ½ oz Green Olive, Pitted, chopped
• ¼ oz Caper, Nonpareil, chopped
• ¼ ea Parsley, chopped
• 4 oz VILLA FRIZZONI® spaghetti, 10"

Preparation

1. In a saute pan heat olive oil. Add anchovies and stir until dissolved into oil. Add garlic and lightly brown. Stir in crushed tomatoes, capers and olives.
2. Reduce temperature to a simmer and continue to cook for about 10 minutes.
3. Season with salt and pepper.

• Servings: 1
• Type: Lunch, Dinner, Entree
• Categories: The Dish, Recipes
• Tags: Dinner, Entrée, Italian, Lunch
• Print