Spaghetti Puttancesca

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Spaghetti Puttanesca

 

12 ounces spaghetti (gf if necessary)

2 tbsp. olive oil

4 cloves garlic, minced

One 28-ounce can Italian plum tomatoes, coarsely chopped (reserve the juice)

1/4 c. coarsely chopped flat-leaf parsley

2 tbsp. minced fresh basil, or 1 tsp. dried

2 tsp. minced fresh oregano, or ½ tsp dried (see Tip)

1/4 tsp. red pepper flakes, or to taste

1/3 c. sliced Kalamata olives (about 12 pitted olives)

1 tbsp. capers, drained and rinsed

1/4 tsp. freshly ground pepper, or to taste

1/8 tsp. salt, or to taste

Freshly ground black pepper (optional) and freshly crumbled extra firm tofu

for garnish

 

Bring a large pot of salted water to a boil over high heat; add salt,

then the spaghetti. When the water returns to a boil, stir

occasionally to separate the spaghetti. Reduce the heat to medium-

high and cook for about 8 to 10 minutes, or according to package

instructions, until the noodles are al dente.

 

While the spaghetti is cooking, heat the olive oil in a large

nonstick sauté pan over medium-high heat. Add the garlic; cook,

stirring constantly, until fragrant, about 1 minute. Stir in the

tomatoes with juice, parsley, basil, oregano, and red pepper flakes.

Cook, stirring frequently, until the liquid is slightly thickened,

about 5 minutes. Reduce the heat to low; stir in the remaining

ingredients.

 

When the spaghetti is done, drain well; return to the pot. Add the

tomato sauce and toss over medium heat just until heated through.

Taste and adjust the seasoning.

 

Advance Preparation

 

Covered and refrigerated, the sauce will keep for up to 2 days.

Reheat and toss with hot freshly cooked spaghetti.

 

YIELD: 4 servings

 

 

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