"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pasta Puttanesca Recipe

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This recipe for Pasta Puttanesca, by , is from Food for Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aimee Zappa
Added: Tuesday, May 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 T extra virgin olive oil
1 clove minced garlic
1/2 tsp crushed red pepper flakes
1/3 c chopped kalamata olives
1/4 c capers
1/2 tsp dried oregano
1 can crushed tomatoes or tomato purée
1 can petite diced tomatoes, with liquid
1 lb hot cooked pasta (any shape works, but best with a rotini or penne to hold the thick sauce)
salt and pepper, to taste
grated Parmesan cheese, for serving

Directions:
Directions:
Heat oil and garlic in a saucepan over medium heat. When garlic becomes fragrant (about 1-2 minutes), add pepper flakes, oregano, olives and capers. Saute 5 minutes. Add both cans of tomatoes. Simmer over med-low heat 10-20 minutes (or while pasta is cooking). Add salt and pepper, if desired. Toss with pasta. Serve with Parmesan and more pepper on top.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Dan's favorite meal.

 

 

 

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