Food Lion Kitchen: Spaghetti Puttenesca

 

Spaghetti Puttanesca

1 pound (455 grams) Food Lion dried spaghetti,
2 cloves garlic, finely chopped
1 handful capers, soaked in water and drained
2 handfuls big black olives, pitted
12 anchovy fillets, roughly chopped (optional)
3 small Food Lion red pepper flakes
1 tablespoon Food Lion dried oregano
Food Lion (my essentials) Extra-virgin olive oil
2 (14 ounce/400gram) cans Food Lion tomatoes, drained and chopped
1 good handful fresh basil
Salt and freshly ground black pepper

Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, red pepper flakes,, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

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