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International Cuisine
Pasta Puttanesca
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Pasta Puttanesca
1 pound pasta, (linguine or spaghetti) cooked & drained
1/3 cup olive oil
4 cloves garlic, minced
1/4 tsp crushed red pepper flakes
2-1/2 cups tomatoes, diced
1/2 cup black olives pitted & chopped
2 Tbsp capers
2 Tbsp fresh basil, chopped
Salt and pepper to taste
Heat the oil in a large skillet over low heat. Add the
garlic and pepper flakes and heat for 3 minutes until garlic is soft, but not browned. Add the tomatoes and cook for 5 minutes. Add the olives, capers, and basil and cook for 3 minutes longer. Toss in the cooked pasta. Serve immediately.
