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"Do vegetarians eat animal crackers?"--Unknown

Puttanesca Recipe

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This recipe for Puttanesca is from The Nedostup Family Cookbook Project, 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 tablespoon olive oil
3 cloves garlic, minced
12 ounces cherry tomatoes, halved
1/2 cup pitted Kalamata olives
1/2 cup fresh parsley leaves, coarsely chopped (plus extra for garnish)
4 1/2 cups water
12 ounces dry linguine pasta
1/4 cup capers
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh-ground black pepper
2-3 anchovy filets, chopped
Directions:
Directions:
Heat 1 tablespoon olive oil in in a large sauté pan over medium-high heat, add garlic and the chopped anchovies; sauté for about 1 minute. Stir in tomatoes, olives, and parsley. Pour in water, then add linguine, capers, 2 tablespoons olive oil, salt, and pepper. Increase heat to high and bring to a boil.

Continue cooking, stirring frequently, until most liquid has evaporated and pasta is al dente, about 8 to 10 minutes.

Scoop puttanesca into individual serving bowls and sprinkle with fresh parsley.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I like linguine, but any long noodles work great in our recipe—spaghetti to fettuccini.

You can leave out the traditional anchovies to make your puttanesca vegetarian.

 

 

 

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