Pasta Puttanesca : 8 oz of spaghetti, freshly cooked al dente 2 tb extra virgin olie oil 2 cloves fresh garlic, crushed 1 1/2 tb fresh greek or oregano,finely minced. 1/2 tb coarsely cracked black pepper 1 cup of canned plum tomatoes, drained and chopped 6 flat filet anchovies, chopped. 1 1/2 tb capers 1/2 cup sliced black olives. 1/4 cup quartered artichoke hearts, cut into smaill bite sized pieces 1 tb of shaved parmigiano reggiano instructions: heat olive oil in a skillet over low medium flame, add garlic, fresh oregano and pepper, saute until garlic begins turning golden, stir in tomatoes and anchovies simmer over low flame for seven minutes, stirring occasionally. remove from heat, add cooked pasta to sauce in skillet and toss briefly until pasta is coated. evenly scatter capers, olives and artichoke hearts throughout pasta. plate gently, using tongs. sprinkle shaved promigiano reggiano evenly over the top. garnish with a sprig of fresh oregano and serve!! .
Posted on: Sun, 28 Dec 2014 20:53:56 +0000