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Spaghetti Puttanesca Recipe

Spaghetti Puttanesca
Source: progresso

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Ingredients

  • 1/2 lb uncooked spaghetti, broken in half
  • 1 carton (32 oz) Progresso™ chicken broth
  • 2 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
  • 2 tablespoon capers
  • 1/2 cup sliced ripe olives (from 3.8-oz can)
  • 1/2 cup Progresso™ Italian style bread crumbs
  • 2 tablespoons shredded Parmesan cheese
PREP TIME
20m
COOK TIME
10m
TOTAL TIME
30m
YIELD
6 servings

Instructions

  • In 4-quart saucepan or Dutch oven, heat spaghetti and broth to boiling over high heat.
  • Reduce heat to medium; cook 10 to 15 minutes, stirring frequently, until al dente and liquid is absorbed.
  • Meanwhile, in 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat.
  • Add garlic; cook 1 to 2 minutes or until tender.
  • Add tomatoes, capers and olives. Heat to boiling.
  • Reduce heat; simmer 4 to 5 minutes or until thoroughly heated.
  • In 8-inch nonstick skillet, melt remaining 1 tablespoon butter over medium heat.
  • Add bread crumbs; cook 2 to 3 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese.
  • Pour tomato mixture over spaghetti; toss to coat. Sprinkle with bread crumb mixture.
  • If you like spicy, add 1/2 teaspoon crushed red pepper flakes with the tomatoes, capers and olives.
  • Serve with warm baguette slices to complete the meal.

Dinner

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A recipe from progresso

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