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Pasta Puttanesca

Western.Chefs's picture
Ingredients
  Onions 2 Medium, halved and thinly sliced
  Garlic 12 Clove (60 gm), coarsely chopped
  Dried rosemary 2 Teaspoon
  Dried thyme 2 Teaspoon
  Dried oregano 2 Teaspoon
  Dried basil 2 Teaspoon
  Extra virgin olive oil 3⁄4 Cup (12 tbs)
  Dry white wine 1 Cup (16 tbs)
  Peeled seeded chopped tomatoes 3 Cup (48 tbs), peeled
  Peeled seeded chopped tomatoes 3 Cup (48 tbs)
  Kalamata olives/Pitted oil-cured olives 1 Cup (16 tbs)
  Pitted olives 1 Cup (16 tbs) (Oil Cured / Kalamata)
  Canned anchovy fillets 8 Ounce, drained and minced (Two 4 Ounce Tins)
  Anchovy fillets 8 Ounce, drained and minced (Use 2 Tins, 4 Ounce Each)
  Capers 1⁄2 Cup (8 tbs), drained
  Drained capers 1⁄2 Cup (8 tbs)
  Perciatelli pasta 1 Pound
  Black pepper To Taste
  Freshly grated parmesan cheese 1⁄4 Pound
Directions

In a very large sauté pan, saute the onion, garlic, and herbs in 1/4 cup of the olive oil over high heat for 5 minutes, stirring frequently.
Add the wine and cook until the liquid evaporates, about 5 minutes.
Add the tomatoes, olives, anchovies, capers, and remaining olive oil; mix well.
Keep warm over very low heat until the pasta is cooked.
Meanwhile, bring 6 quarts of salted water to a boil in a very large pot over high heat.
Add the pasta and cook for 12 to 14 minutes or until the pasta is al dente.
Drain and place in a very large serving bowl.
Add the tomato-olive mixture and toss well.
Season with black pepper, and serve with the grated Parmesan cheese.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
4

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