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PASTA DAY: Pasta Puttanesca (Pasta With Olive Sauce)

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* 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

 

 

 

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