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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pasta Puttanesca Recipe

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This recipe for Pasta Puttanesca is from The Lairson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz linguine
1- 35 oz can of whole tomatoes/drained
1-2 tbsp anchovy paste
˝ cup rough chop olives (black or kalamata)
2 large cloves garlic minced
3 tbsp olive oil
1 tsp oregano
1 tsp red pepper flakes
1 tbsp capers
Grated Parmesan for garnish (2-3 tbsp)
3 tbsp chopped fresh parsley
Directions:
Directions:
Sauté garlic and anchovy paste in olive oil. Add remaining ingredients (capers, pepper flakes, olives, oregano and the can of tomatoes). Be sure squeeze or break up the whole tomatoes so they cook down. Bring to boil and then simmer for 20 minutes. Salt and pepper to taste. Cook linguine according to package directions. Top with the sauce mixture and garnish with the cheese and fresh parsley.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Spicy dish.

 

 

 

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