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Pasta Puttanesca
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Prep Time:
20 minutes
Total Time:
20 minutes
Quick and robust pantry meal ready in 15 minutes, quicker than pizza delivery.
Ingredients:
  • 1 package (16 oz) pasta (such as rigatoni, penne rigate, mostaccioli or jumbo elbow macaroni)
  • 3 tablespoons olive oil
  • 1/4 cup sliced pitted kalamata olives
  • 3 tablespoons capers
  • 3 cloves garlic, finely chopped
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes, if desired
  • 1/4 teaspoon pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
Instructions:
  • Prepare pasta according to package instructions.
  • In a large sauté pan over medium heat, heat the oil and then add olives, capers, garlic, tomatoes, salt, red pepper flakes, and black pepper.
  • Bring the mixture to a boil, then simmer. Taste and adjust seasoning with more salt and pepper if necessary.
  • Set aside 1 tablespoon of parsley for a decorative touch. Add the cooked pasta and the rest of the parsley to the skillet, gently toss to combine. Serve in individual bowls.
  • Sprinkle with the reserved parsley and Parmesan cheese for a finishing touch.

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