Whole Wheat Spaghetti with Puttanesca Sauce & Breadcrumbs

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A classic Sicilian tomato sauce prepared with smoky, tart Calamata Olives and our signature garlicky Green Aglio Olives for a robust pasta companion. Perfect to serve up with our hearty Whole Wheat Pasta and toasted garlic breadcrumbs.

Ingredients:

• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 3 cloves garlic, 2 sliced and 1 minced
• 1/2 cup fresh breadcrumbs
• 1/4 teaspoon hot chili pepper flakes
• 1 (28-ounce) can Imported Italian Diced Tomatoes
• 2 tablespoons DeLallo Nonpareil Capers, rinsed and chopped
• 1/4 cup DeLallo Pitted Seasoned Calamata Olives, chopped
• 1/4 cup DeLallo Green Pitted Aglio Olives, chopped
• Salt and freshly ground pepper
• 1 (1-pound) package DeLallo Organic Whole Wheat Spaghetti
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmigiano-Reggiano

Directions:

Bring a large pot of water to a boil.

In the meantime, combine 2 tablespoons olive oil and the sliced garlic over medium-low heat in a saucepan. Cook garlic until golden, about 2 minutes. Remove garlic and discard. Add breadcrumbs to the saucepan. Turn up heat to medium, and cook, stirring breadcrumbs until they become crisp. Set aside.

Return the saucepan to medium heat and add remaining olive oil, pepper flakes and minced garlic. Cook until garlic becomes fragrant, about 1 minute, then add tomatoes, capers and olives. Simmer until the tomatoes cook down, about 20 minutes. Salt and pepper to taste.

Once water boils, add salt and then pasta. Cook for al dente texture, about 8 minutes. Drain, reserving about 1/2 cup of pasta water for finishing sauce. Toss with tomato sauce in saucepan for about 2 minutes to marry flavors. Add pasta water, if needed. Once thoroughly combined, toss with breadcrumbs and parsley.

Top with Parmigiano-Reggiano to serve.

Serves 4 to 6 Printer-friendly version