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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Puttanesca Recipe

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This recipe for Puttanesca is from Work, 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:  
1/2 C Olive oil blend
2 ea Yellow onions, large dice
2 ea Red bell pepper, large dice
2 ea Green bell pepper, large dice
1 qt mushrooms, quartered
1/2 qt kalamata olives, chopped
1/2 qt green olives, chopped
1 C kalamata juice
1/4 C garlic, minced
1 C red wine
1 #10 Italian tomatoes, puréed
1 C basil, chiffonade

4 lbs dry pasta per 200 pan
Directions:
Directions:
Sauté vegetables in oil until softened. Add garlic until browned.
Deglaze with wine, cook until liquid reduces by half. Add kalamata juice, reduce by half again.
Add puréed tomatoes and olives. Simmer for 30 minutes until sauce thickens.
Add basil and stir until combined.
Adjust seasonings with salt and pepper if needed.

if serving in 200 pan, toss pasta with sauce and topped with more sauce. Garnish with Parmesan and basil.
Number Of Servings:
Number Of Servings:
200 pan

 

 

 

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