pasta puttanesca
(1 rating)
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This recipe is easily doubled. Start boiling your water as soon as you start cooking this sauce. "Puttana" means "Lady of the Evening" in Italian. Supposedly the lady cooked this easy meal while she entertained her clients.
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(1 rating)
yield
4 -6
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For pasta puttanesca
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3 Tbspolive oil
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1 lgonion, chopped 3/4 in
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1 lgbell pepper (can use any color)
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2 lggarlic cloves, chopped
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1 can28 ounce crushed italian tomatoes
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1/2 cblack olives, rough chopped
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1/2 cgreen olives w/piemento
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1 Tbspcapers, to taste (dh dislikes so i omit)
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2 Tbspbasil, fresh or
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3 Tbspbasil, dried
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1 tspred pepper flakes
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1 pinchblack pepper,
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16 ozspaghetti
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1 tsporegano, dried
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1/4 cparmesan cheese or romano cheese
How To Make pasta puttanesca
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1In a large heavy skillet, heat the oil until hot and fragrant. Add onions and turn down to medium. Add fresh peppers and saute for another 5-7 min.
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2Add garlic and cook 30 seconds longer. Do NOT brown garlic.
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3Add dried herbs. Immediately pour in can of crushed tomatoes. Bring to a gentle boil.
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4Stir in the olives. Simmer for an additional 20 minutes
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5While the sauce is cooking, prepare pasta according to package directions. Use a nice heavy pasta, at least linguine.
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6Drain pasta, add sauce, and pass grated Parmesan or Romano cheese.
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