Pasta Puttanesca

5.0 (1 reviews)

2 tsp. olive oil
2 garlic cloves, slivered
1 Tbsp. chopped fresh basil
2 Tbsp. capers
1/4 cup halved kalamata olives
Red pepper flakes, to taste
Salt and black pepper, to taste
1 Tbsp. brine (the olive juice from the kalamata olives)
14-oz. can crushed tomatoes

• In a sauté pan over medium heat, warm the oil. Add the garlic and cook for 2 to 3 minutes. Stir in the basil, capers, olives, and red pepper flakes. Cook for 2 minutes.
• Season with the salt, pepper, and brine.
• Add the tomatoes and simmer over low heat for 10 to 15 minutes.
• Serve over fettuccine.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind