This is Neapolitan-vegetarian version of famous Italian spaghetti alla puttanesca (or “whore’s style spaghetti”, pardon my language) which is prepared without anchovies. If you like, you can add 3 anchovies in Step 2, together with garlic, olives and capers.
The sauce is traditionally served with spaghetti, although you can serve it with any other type of pasta.
- 2 Tbsp olive oil
- 1/2 cup minced onion
- 3 cloves garlic chopped
- 3/4 cup pitted olives roughly chopped
- 2 Tbsp capers
- 1/2 teaspoon red pepper flakes
- 1 ounce can crushed tomatoes 28-
- 1/3 cup chopped parsley
- 1 teaspoon dried oregano
- 1/4 cup chopped fresh parsley
- salt and black pepper to taste
Heat the oil in a large skillet over a medium flame. Add the onions and saute until soft.
Add garlic, olives, capers, red pepper flakes and oregano to the skillet, and saute for 2 minutes more.
Add the tomatoes and parsley and simmer until sauce is thicken slightly. Season with salt and pepper.
Serve with pasta (like spaghetti) and grated Parmesan cheese.