I love this recipe! I saw it on a cooking show, in college, and copied it down. It's quick, and delicious!
Pasta Puttanesca
2 tablespoons olive oil
4 to 6 cloves garlic, chopped
1 /2 teaspoon red pepper flakes
1/4 c kalamata olives, pitted
2 tablespoons capers
1 (14.5-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained (Instead of these 2 cans, you can use 1 jar of your favorite pasta sauce)
1 pound pasta, cooked
Parmesean cheese for topping
Directions
Heat a large skillet over medium heat and add oil, garlic, and red pepper flakes. Saute mixture until onions are translucent. Add olives, capers, and tomatoes. Bring sauce to light bubbling, reduce heat, and simmer 8 to 10 minutes.
Pasta Puttanesca
2 tablespoons olive oil
4 to 6 cloves garlic, chopped
1 /2 teaspoon red pepper flakes
1/4 c kalamata olives, pitted
2 tablespoons capers
1 (14.5-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained (Instead of these 2 cans, you can use 1 jar of your favorite pasta sauce)
1 pound pasta, cooked
Parmesean cheese for topping
Directions
Heat a large skillet over medium heat and add oil, garlic, and red pepper flakes. Saute mixture until onions are translucent. Add olives, capers, and tomatoes. Bring sauce to light bubbling, reduce heat, and simmer 8 to 10 minutes.
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