Recipe

Pasta Alla Putanesca Recipe


Pasta Alla Putanesca Recipe Chefmeow / All my dishes
2 years ago
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
Prep:10m Cook:30m Servings:4

Chefmeow

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Ingredients
  • 1 pound pasta of your choice
  • 2 cans peeled Italian tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon oregano
  • 1/8 teaspoon dried red pepper flakes
  • 1/2 cup tiny black nicoise olives
  • 1/4 cup drained capers
  • 4 cloves garlic peeled and minced
  • 8 anchovy filets chopped
  • 1/2 cup chopped parsley
  • 2 tablespoons salt

Directions
  1. Bring 4 quarts water to a boil then add salt and stir in spaghetti.
  2. Cook until tender but still firm.
  3. Drain and transfer to heated plates.
  4. While spaghetti is cooking drain tomatoes and cut them crosswise into halves.
  5. Squeeze out as much liquid as possible.
  6. Combine tomatoes and olive oil in a skillet and bring to a boil.
  7. Keep the sauce at a full boil and add remaining ingredients except pasta stirring frequently.
  8. Reduce heat and continue to cook for a few minutes or until sauce has thickened to your liking.
  9. Serve immediately over hot pasta and garnish with additional parsley.

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Comments

notyourmomma 1 year, 9 months ago said:
I love putanesca sauce and this one rocks.

trigger 1 year, 7 months ago said:
Just like my own I had this tonight!

Michael


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