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Name: Pasta Puttanesca
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 3/4 cup Olive oil fine quality; 1 cup Onion finely diced; 3 Garlic cloves peeled and minced; 6 Anchovies chopped; 1/4 cup White wine dry; 2 28 0z cans Plum tomatoes hand crushed with juice; 1 cup Brine cured black olives pitted and sliced; 2 tablespoon Capers well rinsed; Dried red pepper flakes to taste; 1 pound Pasta; 10 Basil leaves torn; Dried oregano pinch; 2 tblspoons Italian parsley chopped

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INGREDIENTS

3/4 cup Olive oil ; fine quality
1 cup Onion ; finely diced
3 Garlic cloves ; peeled and minced
6 Anchovies ; chopped
1/4 cup White wine ; dry
2 28 0z cans Plum tomatoes ; hand crushed with juice
1 cup Brine cured black olives ; pitted and sliced
2 tablespoon Capers ; well rinsed
Dried red pepper flakes ; to taste
1 pound Pasta
10 Basil leaves ; torn
Dried oregano ; pinch
2 tblspoons Italian parsley ; chopped

INSTRUCTIONS

Place oil, onion, and garlic in a large saute pan over medium-low heat. Saute for anout 5 minutes or until onions are translucent but not brown. Stir in anchovies and saute until anchovies are dissolved in the oil.

Raise heat and add wine. Bring to a boil then stir in tomatoes, olives, capers, and red pepper flakes. Returen to boil. Lower heat and simmer for 5 minutes. Taste and adjust seasoning with salt and pepper and simmer 10 minutes.

Meanwhile cook pasta until al dente.

Just before serving, stir basil and oregano into sauce.

Drain pasta and return to pot. Over medium-high heat, stir in 1/2 cup sauce. Using wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with parsley and serve.

NOTES

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Pasta Puttanesca

3/4 cup Olive oil fine quality
1 cup Onion finely diced
3 Garlic cloves peeled and minced
6 Anchovies chopped
1/4 cup White wine dry
2 28 0z cans Plum tomatoes hand crushed with juice
1 cup Brine cured black olives pitted and sliced
2 tablespoon Capers well rinsed
 Dried red pepper flakes to taste
1 pound Pasta
10 Basil leaves torn
 Dried oregano pinch
2 tblspoons Italian parsley chopped

Place oil, onion, and garlic in a large saute pan over medium-low heat.  Saute for anout 5 minutes or until onions are translucent but not brown.  Stir in anchovies and saute until anchovies are dissolved in the oil.

Raise heat and add wine.  Bring to a boil then stir in tomatoes, olives, capers, and red pepper flakes.  Returen to boil.  Lower heat and simmer for 5 minutes.  Taste and adjust seasoning with salt and pepper and simmer 10 minutes.

Meanwhile cook pasta until al dente.

Just before serving, stir basil and oregano into sauce.

Drain pasta and return to pot.  Over medium-high heat, stir in 1/2 cup sauce.  Using wooden spoon, toss together for 1 minute.  Remove from heat and pour into a large serving platter or bowl.  Spoon remaining sauce over the top.  Sprinkle with parsley and serve.

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Nutrition

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Serving Size: 1 Serving (164g)
Recipe Makes: 4 Servings

Calories: 439
Calories from Fat: 119 (27%)

Amt Per Serving		% DV

	Total Fat 13.2g	18 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 2.3g
Cholesterol 86.8mg		27 %
Sodium 168mg		6 %
Potassium 289.5mg		8 %
Total Carbohydrate 64.4g		19 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 63.8g
Protein 14.9g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 439

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