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Barilla® Spaghetti with Puttanesca Sauce


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Barilla® Spaghetti with Puttanesca Sauce
PREPARATION TIME
30 minutes

DIFFICULTY
Easy

TYPE
Main course


TYPE OF RECIPE
Seafood


Ingredients for 8 people


1 BOX Barilla®Spaghetti
6 TABLESPOONS Extra Virgin Olive Oil
2 CLOVES Garlic Peeled Chopped
28 OUNCES Crushed San Marzano Tomatoes Canned Drained (May Substitute 1 1/2 Pounds Fresh Drained And Seeded Plum Tomatoes)
3 TABLESPOONS Salt-Packed Capers Soaked
1 Fresh Medium Red Chili Pepper Sliced Thin
3 OUNCES Gaeta Pitted Olives (May Substitute Kalamata Pitted Olives)
10 SPRIGS Fresh Italian Parsley Leaves
Only 6 Anchovy Fillets In Olive Oil Drained



Preparation 15 minutes preparation + 15 minutes cooking
1. HEAT olive oil in a medium-sized sauté pan

2. Add chopped garlic and sauté until golden in color

3. ADD drained and seeded tomatoes to sauté pan and cook for 10 minutes

4. ADD capers, chili peppers, and olives; cook for 2 additional minutes

5. BRING a large pot of water to a boil; add coarse sea salt to taste

6. CHOP parsley fine and cut anchovies into small pieces

7. Add to sauce and mix well, cooking for an additional 2 minutes

8. Season to taste with salt and pepper

9. COOK Spaghetti according to package directions

10. ADD drained pasta to sauce

11. Toss for 1 minute

12. GARNISH and serve with additional chopped parsley sprinkled on top