Pasta Alla Putanesca
From chefmeow 16 years ago
- 30 minutes to make
- Serves 4
This recipes comes from the Vogner Estate in Denver, Colorado. There are a lot of fantastic recipes from this estate. I have not made this one personally, but my sister has and it is fantastic. Enjoy
Ingredients
- 1 pound pasta of your choice shopping list
- 2 cans peeled Italian tomatoes shopping list
- 1/4 cup extra virgin olive oil shopping list
- 1 teaspoon oregano shopping list
- 1/8 teaspoon dried red pepper flakes shopping list
- 1/2 cup tiny black nicoise olives shopping list
- 1/4 cup drained capers shopping list
- 4 cloves garlic peeled and minced shopping list
- 8 anchovy filets chopped shopping list
- 1/2 cup chopped parsley shopping list
- 2 tablespoons salt shopping list
How to make it
- Bring 4 quarts water to a boil then add salt and stir in spaghetti.
- Cook until tender but still firm.
- Drain and transfer to heated plates.
- While spaghetti is cooking drain tomatoes and cut them crosswise into halves.
- Squeeze out as much liquid as possible.
- Combine tomatoes and olive oil in a skillet and bring to a boil.
- Keep the sauce at a full boil and add remaining ingredients except pasta stirring frequently.
- Reduce heat and continue to cook for a few minutes or until sauce has thickened to your liking.
- Serve immediately over hot pasta and garnish with additional parsley.
People Who Like This Dish 3
- trigger MA
- notyourmomma South St. Petersburg, FL
- jenniferbyrdez Kenner, LA
- eclaires Chicago, IL
- bulloney Berkeley, CA
- chefmeow Garland, TX
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The Rating
Reviewed by 3 people-
I love putanesca sauce and this one rocks.
notyourmomma
in South St. Petersburg loved it
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Just like my own I had this tonight!
Michael
trigger
in loved it
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