Thursday, September 2, 2021

Pasta Puttanesca


 Pasta Puttanesca



Puttanesca is filled with flavor from canned olives and tomatoes and takes your pasta dish to an entire new level. It's filled with umami (the flavor that creates a meal satisfying), salty, and colorful, and it's one among my favorite dinner ideas.


INGREDIENTS

olive oil cup

1 can anchovy fillet, drained/chopped

3 tablespoons capers

1 can black olives (we used Lindsay olives) 15 oz drained/coarsely chopped

1 can green olives (we used Lindsay olives) 15 oz drained/coarsely chopped

1 tablespoon minced garlic

1 can 15 ounce tomatoes, diced NOT drained

1 can ketchup (we used DelMonte) 15 ounces

1 can mushroom (we used Green Giant) 4 oz / drain

Salt and pepper to taste

1 pound prepared spaghetti


INSTRUCTIONS

1.Heat the oil during a skillet over medium/low heat. Add garlic and saute until fragrant.

2.Add tomatoes and ketchup, saute 3 to five minutes more.

3.Add remaining ingredients (except spaghetti), simmer for an additional 5 to 10 minutes.

4.Serve over spaghetti.