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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Orecchiette Puttanesca Recipe

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This recipe for Orecchiette Puttanesca is from Cooking with Karen, 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:  
3 TBSP olive oil
6 cloves garlic - crushed
1 can chickpeas, drained, rinsed and patted dry
2 tsp smoked paprika
2 tsp cumin
2 tsp tomato paste
2 c parsley - roughly chopped
2 tsp lemon zest
3 TBSP capers
9 oz cherry tomatoes
2 tsp sugar
9 oz orecchiette pasta
2 cups chicken stock
3/4 cup water
Directions:
Directions:
Using a large sauté pan that has a lid
Heat 3 TBSP oil - add garlic, chickpeas, paprika, cumin, tomato paste and 1/2 tsp salt
Heat on medium heat until chickpeas are crisp - about 12 minutes
Remove 1/3 of the chickpeas

In a small bowl combine parsley, lemon zest and capers
Add 2/3 of this mixture to the pan
Add cherry tomatoes and sugar
Cook 2 minutes

Add pasta, stock, water, 3/4 tsp salt. Bring to a boil
Simmer, covered, for 12-14 minutes

Stir in remaining parsley mixture, drizzle with 1 TBSP olive oil and garnish with chick peas
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a recipe from Ottolenghi. He is a really good chef with lots of vegetarian recipes.

 

 

 

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