Spaghetti Puttanesca

Name: Spaghetti Puttanesca
Prep time: 00:15:00
Cook time: 00:10:00
Total time: 00:25:00
Yield: 4
Ingredients: 12 ounces uncooked spaghetti; 2 tablespoons olive oil; 4 cloves garlic, finely chopped; 6 anchovy fillets packed in oil, drained, finely chopped; 1/2 teaspoon red pepper flakes; 1 jar RAGÚ® Old World Style® Traditional Sauce; 1 cup pitted Kalamata olives, drained, halved; 3 tablespoons capers, drained, rinsed; 1/2 cup chopped Italian parsley, loosely packed

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 4

This Recipe Calls For

RAGÚ Old World Style Traditional spaghetti sauce, 24 oz

Old World Style® Sauces

Traditional Sauce

Chunky Sauces

Tomato, Garlic & Onion Sauce

RAGÚ Chunky Roasted Garlic pasta sauce, 24 oz

Chunky Sauces

Roasted Garlic Sauce

RAGÚ Simply Sauces

Traditional Pasta Sauce

Ingredients

12 ounces uncooked spaghetti
2 tablespoons olive oil
4 cloves garlic, finely chopped
6 anchovy fillets packed in oil, drained, finely chopped
1/2 teaspoon red pepper flakes
1 jar RAGÚ® Old World Style® Traditional Sauce
1 cup pitted Kalamata olives, drained, halved
3 tablespoons capers, drained, rinsed
1/2 cup chopped Italian parsley, loosely packed

Instructions

Cook pasta 1 minute less than directed on package; drain.
Meanwhile, heat oil, garlic, anchovies and pepper flakes in large skillet on medium-low heat. Cook 2-3 minutes or until garlic is fragrant and golden. Add remaining ingredients and hot pasta. Increase heat to medium; cook 2-3 min. or until heated through, tossing to combine.

Tip: Reserve some of the pasta cooking water. A small addition of the starchy seasoned water can help loosen up a sauce that is too thick.

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