Linguine Puttanesca

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    • #309052

      Serves 6

      1 lb pkg linguine-(Can use wheat pasta to increase nutrition of dish)
      1/4 cup olive oil
      3 cloves garlic-minced/grated
      1 onion-diced
      1/2 – 1 tsp crushed red pepper flakes-to taste
      pinch salt-to taste
      black pepper-to taste
      1 (28 oz) can Italian plum tomatoes-diced-(I used 2 regular cans Italian style diced)
      2/3 cup Kalamata olives-halved-(I used regular black olives-coarse chopped)
      1 cup freshly grated Parmesan cheese

      1. Cook pasta according to pkg directions, pulling up a couple minutes early.
      2. Heat oil in a large heavy bottomed skillet.

      Add the garlic and onion; cook for 5 minutes; stirring.
      3. Stir in the pepper flakes, salt, and pepper.
      4. Add the tomatoes and cook over high heat for 5 minutes, stirring often.

      Stir in the olives and cook for 5 more minutes. Taste and adjust seasonings.
      6. Drain pasta well.

      Toss into the sauce and simmer 3-5 more minutes.
      7. Sprinkle with cheese to serve.

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