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Pasta Puttanesca

Blogger Bree Hester of bakedbree.com shares a favorite recipe for Pasta Puttanesca. Need a 15 minute pantry meal? This Pasta Puttanesca will be on your table faster than you can have pizza delivered.

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

1
package (16 oz) pasta (such as rigatoni, penne rigate, mostaccioli or jumbo elbow macaroni)
3
tablespoons olive oil
1/4
cup sliced pitted kalamata olives
3
tablespoons capers
3
cloves garlic, finely chopped
1
can (14.5 oz) Muir Glen™ organic diced tomatoes
1/2
teaspoon salt
1/2
teaspoon crushed red pepper flakes, if desired
1/4
teaspoon pepper
1/4
cup chopped fresh parsley
1/4
cup grated Parmesan cheese

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LOCATION

Directions

  • 1 Cook pasta as directed on package.
  • 2 Meanwhile, in large sauté pan, heat oil over medium heat. Add olives, capers, garlic, tomatoes, salt, pepper flakes and pepper.
  • 3 Heat to boiling. Reduce heat to a simmer. Check seasoning; add additional salt and pepper if needed.
  • 4 Reserve about 1 tablespoon parsley for garnish. Add cooked pasta and remaining parsley to pan; toss gently to coat. Spoon into individual serving bowls.
  • 5 Garnish with reserved parsley and the Parmesan cheese.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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