serves 6
- 1/4 c olive oil
- 4 - 5 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 3 1/2 c chopped tomatoes*
- 1/2 c dry red wine, optional
- 1 tsp dried oregano (or about 1 Tbs chopped fresh)
- 1/2 c Kalamata olives, pitted and roughly chopped
- 3 Tbs capers, drained
- 1/4 c fresh parsley, chopped
- Freshly grated Parmesan cheese, optional
- 12-14 oz whole grain spaghetti pasta
Bring a large pot of water to a boil. Cook pasta according to package directions. Drain.
Meanwhile, in a 12" skillet, saute the garlic and red pepper flakes in the olive oil over medium heat until the garlic is tender; about 1 minute.
Stir in the tomatoes, red wine, and oregano; reduce heat to medium low. *If using fresh tomatoes, simmer for about 15 minutes, and if using pre-packaged tomatoes, simmer for about 5 - 6 minutes, or until it has a nice pasta sauce consistency. Stir occasionally.
Stir in the olives, capers and parsley. Continue to simmer another 5 minutes.
Toss with hot pasta. Serve topped with freshly grated Parmesan cheese, if desired.
Original Pasta Puttanesca Blog Post
