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Old 09-26-2013, 08:23 PM
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Default Pasta Puttanesca

I first saw The Frugal Gourmet make this on TV and had to try it. LOVED it!

The flavors of each ingredient are bold, but when you simmer them together for 10 minutes, they calm down and marry into a rich, savory sauce, where no one ingredient stands out.

Made it again tonight for the first time in a long time (had some leftover anchovies from last night's Caesar salad, and being a frugal Bostonian, HAD to use them up!).

YUMMMM!

Lee

Pasta Puttanesca

3 T. olive oil
2 cloves garlic, minced
1/2 cup Kalamata olives, pitted and chopped
4 or 5 anchovies, chopped
1 large tomato, peeled and chopped
1 teas. capers, chopped
1/2 box pasta (I love linguini)
black pepper
chopped parsley and red pepper flakes for garnish

Saute minced garlic in oil until golden. Add olives, anchovies, tomato, and capers, black pepper. Simmer.

Cook pasta, drain. Toss pasta with half of the sauce. Pour rest of the sauce on top, and sprinkle with red pepper flakes and parsley just before serving.

No cheese on this dish!
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Old 09-27-2013, 02:17 AM
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Default Re: Pasta Puttanesca

puttanesca rocks~ , lee~
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Old 12-10-2016, 09:17 PM
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Default Re: Pasta Puttanesca

I made this tonight but left out the anchovies since I make this for my son. It's a new recipe, to me, but smilar to all the rest. I used a cup of chopped olives (kalamata, nicosie, and castelvetrano) and a quarter cup of capers.

http://www.myrecipes.com/recipe/puttanesca-sauce-0
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