Wednesday, October 20, 2010

Pasta Puttanesca

Also known as "whore's pasta," the name of this robust pasta dish originated in Naples after the local women of easy virtue.
I love this recipe!

3 Tbsp. olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
dash or two of red pepper flakes
2 tsp. capers, rinsed and drained
12-16 pitted black olives, quartered
14 oz. diced tomatoes
1/2 tsp sea salt
ground pepper (lots!)
1 Tbsp cilantro, chopped
oregano, basil, dill, coriander, thyme to taste
cooked spaghetti or other pasta
Parmesan for the top (optional)

Heat 2 Tbsp of the oil in a frying pan over medium heat and cook the onion for 5-6 minutes, stirring occasionally. Add the garlic, and cook for 1-2 minutes. Add the red pepper flakes, capers, olives, tomatoes, salt, pepper, cilantro, and other seasonings, and bring to a boil. Reduce the heat to medium low, simmer uncovered for 10 minutes, stirring occasionally. While the sauce is simmering, cook the pasta. Drain the cooked pasta into a colander and put the sauce in the bottom of the pot. Top with the hot pasta and reserved Tbsp of olive oil, and toss together gently to combine.

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