Puttanesca Pasta
From elgourmand2 8 years agoIngredients
- • 1 pound spaghetti, spaghettini, or linguine fini. shopping list
- • 5 garlic cloves, Chopped very fine. shopping list
- • 2 tsp. anchovy paste. shopping list
- • ½ Tbs. hot red-pepper flakes. To taste with this. shopping list
- • 1/3 cup olive oil. shopping list
- • 1 can whole tomatoes in juice, 28oz. (800 ml.). shopping list
- • 1/2 cup kalamata olive bits. That’s what the recipe called for. I used ¼ cup and that seemed enough. shopping list
- • A few fresh mushrooms, sliced thin. Can sub dried but re hydrate. shopping list
- • 2 Tbs. drained capers. I used 1 Tbs. shopping list
- • Pinch of sugar (optional). shopping list
- • 3/4 cup coarsely chopped basil. shopping list
How to make it
- 1. Cook the pasta in a pot of boiling salted water until not quite al dente.
- 2. While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
- 3. Check the pasta and when it’s not quite al dente strain.
- 4. Meanwhile, crush tomatoes with juice, a potato masher works well.
- 5. Add crushed tomatoes to garlic oil along with olives, mushrooms and capers.
- 6. Simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.
- 7. Add the drained pasta to the sauce. Simmer, gently stir until pasta is al dente, about 2 minutes, and coated with sauce.
- 8. Remove from heat, cover and let stand for 5 minutes.
- 9. Sprinkle with basil, serve. See Photo
- Need I mention a sprinkle of Parmesan or Romano and the bottle of Chianti ?
- As always with Italian you can add a dollop of wine to the sauce.
People Who Like This Dish 2
- clbacon Birmingham, AL
- Olivemoose Nowhere, Us
- elgourmand2 APia, Samoa
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