Recipe 4 All: Pasta ala Puttanesca Recipe — Every recipe in the World on this site.

Recipe 4 All: Pasta ala Puttanesca Recipe

Pasta ala Puttanesca

Yield: 4 servings
1lb Spaghetti, linguini, or
  Other pasta of your choice
2can Peeled italian tomatoes
¼cups Olive oil
1teaspoon Oregano
1/8teaspoon Dried red pepper flakes
½cups Tiny black Nicoise olives
¼cups Drained capers
4cl Garlic, peeled and minced
8  Anchovie filets, chopped
½cups Chopped parsley
2tablespoon Salt

1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm. Drain, and transfer to heated plates.

2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.

3. Reduce heat and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley.

Your Pasta ala Puttanesca is ready. Buon appetito!

Related recipes: Mom's best, Italian

Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
Home | World Cuisine | Glossary | Software | Privacy Policy