Pasta alla Puttanesca Recipe

Pasta alla Puttanesca Recipe

  • 8 ounces dried linguine or vermicelli (not coil vermicelli)
  • 1 (26 ounce) jar Safeway SELECT Verdi Marinara Pasta Sauce
  • 1/4 teaspoon hot chili flakes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 cup pitted black ripe olives, drained and sliced
  • 1 (2 ounce) can flat anchovy fillets, rinsed, patted dry, and sliced
  • 1 tablespoon Safeway SELECT Capers, drained
  • 1 (6 ounce) can water-packed Safeway SELECT Tongol Tuna, drained
  • 1/3 cup chopped parsley
  • Parsley and rosemary sprigs (optional)
  1. In a 4- to 5-quart pan, bring about 2 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (8 to 10 minutes). Or cook pasta according to package directions.
  2. Meanwhile, warm marinara sauce in a 3-quart pan over medium heat. Add hot chili flakes, basil, oregano, olives, anchovies, capers, tuna, and chopped parsley. Cook, stirring occasionally, until heated through.
  3. Drain pasta well and pour onto a platter or individual plates; top with sauce. Garnish with parsley and rosemary sprigs, if desired.
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