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Ingredients
- 8 ounces angel hair pasta
- 28 ounce can unsalted peeled whole plum tomatoes
- 4 ounces sliced black olives
- 4 tablespoons capers
- 2 scallions thinly sliced
- 5 anchovy fillets diced
- 5 cloves garlic minced
- 2
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tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
source https://www.abellkitchen.com/2018/12/spaghetti-puttanesca-with-capers-and.html
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Instructions
- Cook angel hair pasta according to package directions. Drain and rinse with cold water to cool. Toss with 1 tablespoon of olive oil so they do not clump.
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add garlic and anchovies. Cook until the garlic browns, about 1 minute, stirring occasionally.
- Add can of tomatoes to the pan including the liquid, crushing the tomatoes with your hands as you add them. Add salt and pepper. Cook until the tomatoes soften and break down, about 10 minutes, stirring occasionally.
- Add cooked angel hair pasta to the pan, stirring it in until combined.
- Remove pan from heat, and stir in olives, capers, and scallions. Serve.
Recipe source: savorytooth
source https://www.abellkitchen.com/2018/12/spaghetti-puttanesca-with-capers-and.html
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