SPAGHETTI ALLA PUTTANESCA - POMODORO CAPPERI ED OLIVE RICETTA SEMPLICISSIMA
Spaghetti alle Olive e Pomodoro (Spaghetti with Olives and Tomatoes)
When fresh tomatoes are abundant in the summer and fall, I will use them. Because this is a primary sauce, I use canned tomatoes when fresh are no longer available. You may omit the red pepper for milder flavor or substitute Kalamata olives for the capers and black olives. – Chef Antonio
Autumn is the perfect time to try new pasta recipes and make some all-time favorites, using authentic, great-tasting Dreamfields Pasta, available in seven delicious varieties. With Dreamfields you get the healthy advantage with only 5g of digestible carbs and 5g of fiber per 1-cup serving, making it the perfect pasta for all pasta lovers.
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- Heat oil in a large skillet over medium heat. Cook garlic, onion and pepper flakes 5 minutes or until sizzling hot. Add wine or chicken broth and cook until liquid has evaporated, about 3 minutes.
- Drain tomatoes and break up. Add into skillet along with olives and cook 5 minutes. Add oregano and basil, cook on medium for 10 minutes, stirring frequently.
- Prepare pasta according to package directions; drain well. Toss pasta with sauce and Parmesan cheese. Serve immediately.
Video: Spaghetti olive e capperi alla napoletana
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