Uncooked Puttanesca Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 large: cloves garlic, chopped
1 lbs: tomatoes, ripe, seeded,
Directions:
: coarsely chopped **
1/4 c olive oil
1/2 ts dried basil -- or oregano
1/4 ts hot red pepper flakes
: Salt
: Freshly ground black pepper
10 Kalamata olives -- pitted,
: cut into
: strips
2 TB capers -- drained
1/4 c flat-leaf parsley --
: chopped
2 TB freshly grated Parmesan
: cheese -- plus extra for
: serving
** Note: Full flavored tomatoes are very important in this recipe.
COMBINE GARLIC, tomatoes, oil, basil, red pepper flakes, salt, pepper,
olives, capers, parsley, and cheese in large serving bowl. Add
drained hot pasta and toss until combined. Serve with extra cheese
and pass the peppermill.
Recommended Pasta: 1/2 pound penne rigate or spaghetti
Source: All the Best Pasta Sauces II, By Joie Warner Adapted for
MasterCook by Brenda Adamsfmle@sprintmail.com Serves 2 to 4
Recipe By : Joie Warner, All the Best Pasta Sauces II
From: Brenda Adams
Source from luhu.jp
1/4 c olive oil
1/2 ts dried basil -- or oregano
1/4 ts hot red pepper flakes
: Salt
: Freshly ground black pepper
10 Kalamata olives -- pitted,
: cut into
: strips
2 TB capers -- drained
1/4 c flat-leaf parsley --
: chopped
2 TB freshly grated Parmesan
: cheese -- plus extra for
: serving
** Note: Full flavored tomatoes are very important in this recipe.
COMBINE GARLIC, tomatoes, oil, basil, red pepper flakes, salt, pepper,
olives, capers, parsley, and cheese in large serving bowl. Add
drained hot pasta and toss until combined. Serve with extra cheese
and pass the peppermill.
Recommended Pasta: 1/2 pound penne rigate or spaghetti
Source: All the Best Pasta Sauces II, By Joie Warner Adapted for
MasterCook by Brenda Adamsfmle@sprintmail.com Serves 2 to 4
Recipe By : Joie Warner, All the Best Pasta Sauces II
From: Brenda Adams
Source from luhu.jp