Spaghetti Puttanesca Recipe

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 (23 ounces) RAGU® Homestyle Thick & Hearty Roasted Garlic Sauce

1 cup pitted Kalamata olives, drained, halved

3 tablespoons capers, drained, rinsed

1/2 cup chopped Italian parsley, loosely packed

Instructions

1. Cook pasta 1 minute less than directed on package; drain.

2. 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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Spaghetti Puttanesca

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