Cavatappi alla Puttanesca Sauce


Cavatappi alla Puttanesca Sauce



16 ounces Dakota Growers Cavatappi

2 tablespoons olive oil

3 garlic cloves, minced

6 anchovies fillets, drained and minced

2 tablespoons capers, drained

1/4 teaspoon red pepper flakes

20 Kalamata olives, pitted

1/3 cup chopped fresh basil

1 can (28-ounces) plum tomatoes, drain and break up tomatoes

1/2 cup chopped fresh parsley

Freshly grated Parmesan cheese


  Directions Prepare Cavatappi according to package directions. Heat the olive oil over low heat in a large skillet. Add the garlic and anchovies, stir until almost dissolved, about 5 minutes. Stir in the capers, red pepper and olives; cook 1 minute. Add the basil and tomatoes; bring to a slow boil. Reduce the heat and simmer 10-12 minutes. Add a little of the reserved tomato juice if the sauce seems too dry. Remove from the heat and stir in the parsley. Pour the sauce over the cooked pasta. Serve Parmesan on the side. Servings 4