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Spaghetti alla Puttanesca

A pasta from Naples that consists of spaghetti tossed with tomatoes, black olives, capers and garlic.
Spaghetti alla Puttanesca

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Servings: 4
Total Time: 30 minutes
Recipe by: Frankie


1 pound uncooked spaghetti pasta
1/4 cup olive oil
4 large garlic cloves, peeled and chopped
14-ounce can crushed tomatoes
1 cup pitted black olives sliced in half
2 TBSP capers
1/2 tsp red pepper flakes
salt & pepper
freshly shaved Parmesan


1. Add 1 tsp salt to a large pot of water and bring to a boil. Cook your pasta according to package directions.

2. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, while stirring, until fragrant, about 5 seconds. Add the tomatoes, olives, capers, and red pepper flakes and stir to combine. Reduce heat to low and simmer, stirring occasionally, about 5 minutes or until pasta is done cooking. Season with salt and pepper to taste.

3. Drain the pasta and transfer to a large serving bowl. Pour the sauce over the pasta and toss to combine. Sprinkle with freshly shaved Parmesan cheese and serve.

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Spaghetti alla Puttanesca

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