Spaghetti Alla Putanesca

Recipe Ingredients

1 1/2 tablespoons	22ml	Olive oil
3		Garlic cloves - minced
3		Anchovy fillets - chopped
14 oz	397g	Italian plum tomatoes - (canned), including
1 cup	237ml	Pitted black olives - sliced
1/4 cup	59ml	Capers
1 lb	454g / 16oz	Spaghetti
		Chopped parsley

Recipe Instructions

In a skillet, heat oil. Add garlic and anchovies; cook over low heat until almost melted. Chop tomatoes; add to skillet. Stir in olives and capers; cook for 5 minutes. Cook spaghetti according to package directions; drain. Add tomato mixture and mix well. Sprinkle with chopped parsley and serve immediately. Makes 4 to 6 servings.

QUICK & EASY PASTA RECIPES (March 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

Source:
Nicholas Horton Reed College, Portland, Oregon, USA

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