Difference between revisions of "Pasta Puttanesca"
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* 1 pound [[linguine]], cooked until al dente | * 1 pound [[linguine]], cooked until al dente | ||
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# Heat [[oil]], [[garlic]], and [[red pepper flakes|crushed red pepper]] over medium heat in a skillet. | # Heat [[oil]], [[garlic]], and [[red pepper flakes|crushed red pepper]] over medium heat in a skillet. | ||
# When [[garlic]] speaks, add [[anchovy|anchovies]], if using and cook until they melt away. | # When [[garlic]] speaks, add [[anchovy|anchovies]], if using and cook until they melt away. | ||
Latest revision as of 12:49, 28 June 2012
Description
Puttanesca is derived from the Italian word for a lady of the night. This dish is spicy, fast, and easy. Easy to figure out where we got the name. From "Catsrecipes Y-Group"[1]
- Source: Rachel Ray
- Serves up to 4
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- a shake or two of crushed red pepper flakes
- 4 anchovies (optional)
- 1 can crushed tomatoes (28 oz)
- 2 tbsp capers (a palmful)
- 1 palmful pitted oil cured black olives
- 1 palmful chopped fresh flat leaf parsley
- 1 pound linguine, cooked until al dente
Procedures
- Heat oil, garlic, and crushed red pepper over medium heat in a skillet.
- When garlic speaks, add anchovies, if using and cook until they melt away.
- Add tomatoes, capers, olives, and parsley.
- Add cooked pasta to pan.
- Heat through.
- Dump onto serving platter.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
