pasta puttanesca
(3 ratings)
A Texas Tables goodie.
►
(3 ratings)
Ingredients For pasta puttanesca
-
1 tbsp olive oil
-
3– 4 anchovy fillets, optional
-
½ cup kalamata olives, chopped
-
2 tbsp capers, drained and chopped
-
1 tbsp minced fresh garlic
-
1 tsp crushed hot red pepper flakes
-
5– 6 tomatoes, seeded and finely chopped
-
2 tbsp fresh basil, chiffonade
-
16 oz angel hair pasta
-
salt & pepper, to taste
-
¾ cup shredded parmesan cheese
How To Make pasta puttanesca
-
1This recipe requires 1 hour standing time. Heat olive oil in skillet until hot and add the anchovies if using. Cook for about 2 minutes or until anchovies dissolve into the oil. Stir in the olives, capers, garlic, and red pepper flakes. Cook for 1 to 2 minutes, stirring constantly. Mix the olive mixture with the tomatoes and basil in bowl and mix well. Let stand at room temperature for 1 hour. Cook pasta using the package direction until al dente; drain. Add to the tomato mixture and toss to combine. Season with salt and pepper. Sprinkle with the cheese. Serves 4 to 6
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT