Fresh Chile Puttanesca

  1. In a large pot, heat 1/4 cup of olive oil.
  2. Add olives, capers, anchovies, chile, and garlic and cook over moderately high heat until sizzling.
  3. Add sun-dried and crushed tomatoes and almonds and cook for 1 minute.
  4. Add wine and cook until reduced by half, about 7 minutes.
  5. Meanwhile, in a large pot of salted boiling water, cook pasta until pliable but still hard in center, about 5 minutes.
  6. Drain, reserving 3 cups of water.
  7. Add spaghetti and reserved cooking water to sauce and cook until pasta is al dente.
  8. Stir in parsley, basil, lemon zest, and lemon juice and serve in bowls with a drizzle of olive oil.
  9. Looking for more quick and easy recipes?
  10. Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.

extravirgin olive oil, extravirgin olive oil, green olives, capers, capers, anchovy, chile, clove garlic, tomatoes, tomatoes, almonds, white wine, spaghetti, flatleaf parsley, torn basil, lemon zest, lemon juice

Taken from www.delish.com/recipefinder/fresh-chile-puttanesca-recipe-fw0413 (may not work)

Another recipe

Switch theme