Barilla® Spaghetti with Puttanesca Sauce
Barilla® Spaghetti with Puttanesca Sauce
25 minutes total
Ingredients
Serves 4
| 340g | Barilla Spaghetti |
| 2 tbs | Extra Virgin Olive Oil (evoo) |
| 2 cloves | of garlic, thinly sliced |
| 130g | black olives, pitted and sliced in half |
| 1 tbs | salted capers, , rinsed and roughly chopped |
| 1 jar | Barilla Basilico Sauce |
| 1 tablespoon | parsley, chopped |
| Salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Place olive oil on a large sauce pan and heat.
Step 2
Add the thinly sliced garlic and pounded anchovies.
Step 3
When the garlic begins to turn golden and the anchovies have dissolved, add the olives, capers and tomatoes. Cook over high heat for a few seconds, stirring continuously.
Step 4
Meanwhile, cook the Spaghetti until al dente in a large pot of boiling, salted water.
Step 5
Drain and transfer the pasta to a serving bowl. Toss with the sauce and sprinkle with parsley.
Step 6
Serve hot.
