Spaghetti Puttanesca Recipe

Name: Spaghetti Puttanesca
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
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

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.