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Pasta Puttanara

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Ingredients
  Butter 2 Tablespoon
  Olive oil 2 Tablespoon
  Onions 1⁄2 Cup (8 tbs), finely chopped
  Carrots 1⁄4 Cup (4 tbs), finely chopped
  Celery stalk 1 , finely chopped
  Celery 1 , chopped
  Black olives 3 Tablespoon, sliced
  Green olives 3 Tablespoon, sliced
  Capers 1 Teaspoon, drained
  Basil 1⁄4 Teaspoon, dried
  Dried basil 1⁄4 Teaspoon
  Anchovy 1
  Anchovy 1 , minced
  Canned tomatoes with juice 2 Cup (32 tbs), purred / chopped
  Tomatoes 2 Cup (32 tbs), canned
  Tomato paste 1 Tablespoon
  Fettucine 12 Ounce
  Fettuccine 12 Ounce
  Salt To Taste
  Pepper To Taste
  Parsley 1 Tablespoon
  Parsley 1 Tablespoon, chopped (For Garnish)
Directions

GETTING READY
1) Cook the fettuccine al dente for 8 to 10 minutes. Drain and set aside.
2) In a saucepan, heat butter and oil and saute inions, carrots and celery over medium flame for about 5 minutes.
3) Add in the olives, capers, basil and anchovy.
4) Next, go in the pureed tomatoes and the tomato paste. Cook for about 15 minutes stirring intermittently.
5) Toss the pasta along with the tomato sauce and season with salt and pepper.

SERVING
6) Serve Pasta Puttanara with a generous sprinkling of chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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