Puttanesca in a Pinch<\/p>\n
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1 lb. pasta of choice<\/p>\n
2 T. olive oil<\/p>\n
3 large garlic cloves, finely chopped<\/p>\n
One 28-oz. can crushed tomatoes<\/p>\n
\u00bd C. pitted and sliced Imported black olives (or one 4-oz. can sliced black olives, drained)<\/p>\n
1\/4 C. pitted and sliced green olives<\/p>\n
2 T. capers, drained and chopped<\/p>\n
1\/2 tsp. red pepper flakes<\/p>\n
1 tsp. dried parsley<\/p>\n
Salt and freshly ground black pepper<\/p>\n
<\/p>\n
Cook the pasta in a large pot of boiling salted water, stirring occasionally, until it is al dente. Drain the pasta and place in a large bowl, tossing with a little olive oil to prevent sticking. Heat the remaining oil in the same pot over medium heat. Add the garlic and cook until fragrant about 30 seconds. Stir in the tomatoes, black and green olives, capers, red pepper flakes, and parsley. Season with salt and pepper to taste. Reduce heat to low and simmer for 10 minutes to blend flavors, stirring occasionally. Add the reserved pasta and toss gently to combine and heat through.<\/p>\n","protected":false},"excerpt":{"rendered":"
Puttanesca in a Pinch 1 lb. pasta of choice 2 T. olive oil 3 large garlic cloves, finely chopped One 28-oz. can crushed tomatoes \u00bd C. pitted and sliced Imported black olives (or one 4-oz. can sliced black olives, drained) 1\/4 C. pitted and sliced green olives 2 T. capers, drained and chopped 1\/2 tsp. red pepper flakes 1 tsp. dried parsley Salt and freshly ground black pepper Cook the pasta in a large pot of boiling salted…<\/p>\n