Pasta Puttanesca (read the recipe notes!)

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* Exported from MasterCook *

 

Pasta Puttanesca

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Main Course No Meat

Noodles/Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

--(2 turns around the pan)

4 cloves garlic

--(4 to 6) chopped

1/2 teaspoon red pepper flakes

--crushed

20 black olives

--oil-cured, cracked away

--from pit & coarsely chopped

3 tablespoons capers

--cracked

1 32 oz can crushed tomatoes

--chunky style

1 14 1/2 oz can diced tomatoes

--drained

freshly ground black pepper

1/4 cup flat leaf parsley

--a couple of handfuls

--chopped

1 pound spaghetti

--cooked to al dente

--(with a bite)

bread

--crusty, for mopping

Parmesan cheese

--(or Reggiano or Romano)

--grated, for passing, optional

 

Heat a large skillet over medium heat and add oil, garlic,

and crushed pepper. Saute mixture until garlic is tender,

about 3 minutes: your kitchen never smelled so good!

 

Add olives, capers, tomatoes, black pepper, and parsley.

Bring sauce to a bubble, reduce heat, and simmer 8 to

10 minutes.

 

Toss sauce with cooked pasta. Pass bread and cheese

at the table and serve with a simple salad of mixed bitter

greens dressed with oil and vinegar, salt, and pepper.

 

Cook's Note: Get your olives from the bulk bins in the

market, rather than buying a jar. The unit price is always

much less per pound and you can get just what you need

for each recipe.

 

Cuisine:

" Italian "

Source:

" http://www.foodtv.com/ -- 30 Minute Meals: #TM1A14: Quick Italian

Classics "

S(Formatted for MC6):

" by Vicky; v_camille_b "

 

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Per Serving (excluding unknown items): 607 Calories; 12g Fat (17.2%

calories from fat); 20g Protein; 109g Carbohydrate; 9g Dietary Fiber;

0mg Cholesterol; 569mg Sodium. Exchanges: 5 1/2 Grain(Starch); 4 1/2

Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

 

Serving Ideas : Serving suggestions: a simple salad of mixed bitter

greens

dressed with oil and vinegar, salt, and pepper.

 

NOTES : Rachael Ray:

This sauce is named for ladies of the night. They would place

pots of it in their windows to tempt men into the bordellos. I

like it because it's spicy, fast and easy (...no disrespect

to the ladies.)

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0