Pasta Puttanesca Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
1 large: Garlic cloves, peeled
6 Fillets: of anchovies, drained
3: Heaping teaspoons capers,
1/8 tsp: Crushed red pepper flakes,
20: Black kalamata olives, pitted
1 small: Bunch fresh basil leaves,
28 ounce: Plum tomatos, drain, break up with hands
1/2 cup: Finely chopped parsley,
12 ounce: Spaghetti or 1 lb. fresh pasta,
Grated parmesan or pecorino,
Directions:
1. Heat the olive oil over low heat in a large skillet. Add the
garlic and mashed anchovies, stir until almost dissolved, about 5
minutes.
2. Stir in the capers, red pepper and olives; cook 1 minute. Add the
basil and tomatoes; bring to a slow boil. Reduce the heat and simmer
10-12 minutes. Add a little of the reserved juice if the sauce seems
too dry. Remove from the heat and stir in the parsley.
3. Pour the sauce over the cooked pasta. Serve Parmesan on the side.
Source from luhu.jp
garlic and mashed anchovies, stir until almost dissolved, about 5
minutes.
2. Stir in the capers, red pepper and olives; cook 1 minute. Add the
basil and tomatoes; bring to a slow boil. Reduce the heat and simmer
10-12 minutes. Add a little of the reserved juice if the sauce seems
too dry. Remove from the heat and stir in the parsley.
3. Pour the sauce over the cooked pasta. Serve Parmesan on the side.
Source from luhu.jp