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Pasta Puttanesca

  • Serves4
  • DifficultyEasy
1/2 pound farfelle
1 tablespoon olive oil
3 cloves garlic, minced
1 (28-ounce) can plum tomatoes
2 tablespoons capers, drained
1 teaspoon dried oregano
1 teaspoon dried basil
Red pepper flakes
1/2 cup black olives, chopped
1/4 cup Italian parsley, chopped

Cook farfelle according to directions on the package. In frying pan heat olive oil and saute garlic until golden. With kitchen scissors chopped tomatoes and add to skillet. Add capers, oregano, basil and red pepper to taste. Add olives and cook for 10 to 15 minutes. Add parsley. Serve with drained pasta

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