Guest guest Posted February 9, 2001 Report Share Posted February 9, 2001 * Exported from MasterCook * Pasta Puttanesca (Pasta With Olive Sauce) Recipe By : Pasta East to West by Nava Atlas, page 160 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces pasta -- up to 12 any long shape of your choice 3/4 cup pitted and chopped brine-cured olives (use a combination of black and green if you'd like) 12 ounces jarred roasted red peppers 1 tablespoon extra-virgin olive oil 2 cloves garlic -- minced, up to 3 14 canned diced tomatoes -- up to 16 ounces 2 tablespoons dry white wine or red wine 2 tablespoons minced fresh parsley -- up to 3 Freshly ground black pepper Grated fresh Parmesan cheese -- optional 4 servings The simplicity of this Neapolitan recipe, named for ladies of the night, belies its luscious flavor. Though you need a bit of patience to pit and chop lots of olives, the entire sauce won't take longer to make than it takes for the pasta to cook. Cook the pasta in plenty of rapidly simmering water until al dente, then drain. Meanwhile, pit and chop the olives. Drain and reserve the liquid from the roasted peppers. Cut the peppers into fairly short, narrow strips. Heat the oil in a large saucepan. Add the garlic and sauté until over low heat until golden, about 2 to 3 minutes. Add the olives, roasted peppers and their liquid, tomatoes, and wine. Turn the heat up to medium-high, and bring to a simmer, then remove from the heat. Combine the cooked linguine with the olive sauce in a large serving bowl. Add the parsley, season to taste with pepper, and toss well. Serve at once, passing around Parmesan cheese for topping, if desired. Calories: 233, Carbohydrate: 31 g, Total Fat 8 g, Cholesterol: 0 g, Protein, 6 g, Sodium: 202 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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