This quick and easy pasta dish is full of flavor. Part Arrabbiata, part
Puttanesca this dish is a little spicy with a nice contrasting of sweetness and salt. Delicious.
Reprinted with permission from Quick-Fix Vegetarian by Robin Robertson (Andrews McMeel 2007). Compare Prices
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, plus additional to taste
- 1 (28-ounce) can petite diced tomatoes, drained
- 3/4 cup pitted Kalamata olives, halved
- 1 tablespoon capers, drained and rinsed
- 3 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper
- 1 pound ziti or other small tubular pasta
Preparation:
Put the pasta water on to boil in a large covered pot. Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes and simmer for 10 minutes to allow the flavors to blend. Stir in the olives, capers, parsley, and salt and pepper to taste, adding additional red pepper flakes if you want it spicier. Keep warm over low heat while you cook the pasta.
Cook the ziti in the salted boiling water, stirring occasionally, until it is al dente, about 10 minutes. Drain well and transfer to a shallow serving bowl. Add the sauce and toss to combine.
