INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 10 MIN          COOKING TIME: 20 MIN          SERVINGS: 4          COST: LOW

ONE CAN DICED TOMATOES

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1 TBSPOON CAPERS UNDER SALT. BEFORE USING THEM, WASH AND CRY THEM

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2+1/2 OZ. BLACK OLIVES

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2 GARLIC CLOVES, PEALED AND CUT IN HALF

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CRUSHED RED PEPPER TO TASTE, OPTIONAL

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ABOUT 5 TBLESPOONS EXTRA VIRGIN OLIVE OIL, TO COAT THE PAN

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SALT AND PEPPER TO TASTE

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1 POUND SPAGHETTI, COOKED IN SALTED BOILING WATER, AL DENTE

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RECIPE

PUT THE WATER TO COOK THE SPAGHETTI TO BOIL AND START WITH THE SAUCE. IN A FRY PAN, OVER MEDIUM HEAT, PLACE THE OLIVE OIL, GARLIC AND RED PEPPED.

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BEFORE THE GARLIC STARTS TO BROWN, ADD THE OLIVES AND THE CAPERS (WASHED AND DRIED). COOK A FEW MINUTES

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ADD THE TOMATO, STIR AND COOK ABOUT FIVE MINUTES OR UNTIL READY

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ADD THE DRAINED PASTA AND COOK, STIRRING, ABOUT ONE TO TWO MINUTES

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SERVE THE SPAGHETTI ALLA PUTTANESCA HOT WITH SOME CHOPPED PARSLEY TO GARNISH (OTIONAL). BUON APPETITO!!

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