Pasta Puttanesca courtesy of Rachael Ray

Name: Pasta Puttanesca courtesy of Rachael Ray Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5
Ingredients: 2 tablespoons (2 turns around the pan) extra-virgin olive oil; 4 to 6 cloves garlic chopped; 1 tin flat anchovy fillets drained; 1 /2 teaspoon crushed red pepper flakes; 20 oil-cured black olives cracked away from pit and coarsely chopped; 3 tablespoons capers; 1 8oz jar roasted bell peppers; 1 14 oz can small white beans drained; 2 (14.5-ounce) can diced tomatoes drained; A few grinds black pepper; 1/4 cup (a couple of handfuls) flat leaf parsley chopped; 1/2 pound spaghetti cooked to al dente (with a bite); Crusty bread for mopping; Grated Parmigiano Reggiano or Romano for passing optional

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 5

Ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil4 to 6 cloves garlic, chopped1 tin flat anchovy fillets, drained1 /2 teaspoon crushed red pepper flakes20 oil-cured black olives, cracked away from pit and coarsely chopped3 tablespoons capers1 8oz jar roasted bell peppers1 14 oz can small white beans drained2 (14.5-ounce) can diced tomatoes, drainedA few grinds black pepper1/4 cup (a couple of handfuls) flat leaf parsley, chopped1/2 pound spaghetti, cooked to al dente (with a bite)Crusty bread, for moppingGrated Parmigiano Reggiano or Romano, for passing, optional

Directions

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, bell peppers, beans, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.

Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar. The unit price is always much less per pound and you can get just what you need for each recipe.

Serving Size:�4

Servings Per Recipe: 5

Nutritional Info Amount Per Serving