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Puttanesca Sauce 2 large garlic cloves, finely chopped
1 pound of fresh ripe tomatoes, seeded and coarsely diced
3 tablespoons of fruity olive oil
1/2 teaspoon of dried oregano
1/4 teaspoon of crushed red pepper to taste
1/2 teaspoon of salt
Freshly ground black pepper
3/4 cup of Greek or Italian black olives, unpitted or pitted, and coarsely chopped
2 tablespoons of drained capers
1/4 cup of freshly grated Parmesan cheese, plus extra for serving
1/2 cup of fresh flat leaf parsley, coarsely chopped |
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Combine the garlic, tomatoes, olive oil, oregano, crushed red pepper, salt, pepper, olives, capers and Parmesan cheese in pasts serving bowl. Set aside to warm to room temperature or preferably place the bowl over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove the bowl and set aside. For pasta: Cook the pasta in a large pot of boiling salt water until al dente. Drain the pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with extra Parmesan cheese. Pass the pepper mill. Enjoy! Serves 2 to 4 |
