Pasta Puttanesca

If I had to pick a favorite pasta recipe, this would be it.  Not only is it really simple, but it’s healthy and the ingredients all compliment each other well.

My mom used to make this all the time when I lived at home and I always looked forward to it.

If you’re looking for a quick dinner tonight, this is it.  It’ll be done in 30 minutes!

Recipe from: Food Network

Ingredients:

8 ounces spaghetti
1 tablespoon olive oil
2 cloves garlic, minced (or not)
1 tablespoon dried parsley flakes
¼ cup pitted, chopped Greek olives (I used Kalamata)
2 tablespoons capers
1 teaspoon dried oregano
1 (14-ounce) can diced tomatoes
¼ cup grated Parmesan
salt and pepper to taste

Directions:

1. Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
2. While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant. Add the parsley, olives, capers and oregano to the skillet, and saute for 2 minutes more. 
3. Add the tomatoes and simmer for about 5 minutes.
4. When the pasta is al dente, add it to the skillet and mix with the sauce. Top with grated Parmesan.

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