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Pasta Puttanesca With Parsley

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Ingredients
  Dry red table wine 1 Tablespoon
  Olive oil 1 Teaspoon
  Minced shallot/Onion 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Canned italian tomatoes 1⁄2 Cup (8 tbs), drained, seeded, chopped
  Gaeta olives 6 , pitted, quartered
  Canned anchovy fillets 2 , drained, cut into 1/2 inch pieces
  Capers 1 1⁄2 Teaspoon, rinsed, drained
  Oregano leaves 1 Dash
  Hot cooked linguine 2 Cup (32 tbs)
  Chopped italian flat leaf parsley 1 1⁄2 Teaspoon
Directions

MAKING
1) In a microwavable dish, add wine, olive oil, shallots and garlic. Mix well and microwave on HIGH for 30 seconds.
2) Add in Italian tomatoes, capers, anchovy fillets, olives and oregano. Combine well and microwave on MEDIUM-HIGH for 4 minutes. Mix the contents once after 2 minutes.

SERVING
3) In a serving bowl, add the hot linguine pasta. Pour the tomato olive mixture on top of the pasta.
4) Combine the pasta with the sauce using two forks. Toss well but gently.
5) Garnish with chopped parsley and serve the dish hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Cook Time: 
5 Minutes
Servings: 
4

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