My recipes

Penne alla Puttanesca

Serves: 6

2 cloves garlic, minced
3 tablespoons olive oil
1 jar (27.7 oz.)
1/4 cup chopped, pitted, oil-cured olives
1 tablespoon small capers, rinsed
Crushed red pepper flakes to taste
1/2 teaspoon oregano
Salt and pepper to taste
1 pound penne
2 tablespoons chopped fresh parsley
In a large skillet, lightly sauté garlic in olive oil over low heat. Add sauce, olives, capers, crushed red pepper, oregano, salt and pepper. Simmer over low heat about 15 minutes, stirring occasionally. While the sauce is simmering, cook penne in boiling water as package directs; drain well. Add parsley to sauce just before serving. Spoon sauce over pasta.




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