Pasta Puttanesca Recipe
Some more pasta please! If you not heard this from your guests till now, then it’s the time for you to listen this, as Pasta Puttanesca is a astonishing result of sauteeing tomatoes, olives and other herbs with olive oil. Pasta Puttanesca is a wholesome dish from the Italian kitchen and a perfect dish to show your cooking skills to your guests. Happy Cooking!
Ingredients
| 12 ounces penne or rigatoni | ||
| Olive oil | 1 Tablespoon | |
| Garlic | 3 Clove (5gm), minced | |
| Chopped tomatoes | 2 1/2 Cup (16 tbs), drained | |
| 1/2 cup pitted and chopped imported black olives | ||
| Capers | 1 Tablespoon, drained | |
| 2 teaspoons chopped fresh Italian parsley | ||
| Marjoram | 2 Teaspoon, chopped | |
| Pepper flakes | 1/4 Teaspoon | |
| Black pepper salt | 1 To taste | |
| Basil leaves | 4 | |
Directions
Cook the pasta in a large pot of boiling water for 10 minutes, or until tender; drain well.
While the pasta is cooking, in a large no-stick frying pan over medium-high heat, heat the oil and saute the garlic for 1 to 2 minutes, or until it becomes soft.
Add the tomatoes, olives, capers, parsley, marjoram and red-pepper flakes; cook over low heat for 10 minutes, or until the sauce begins to thicken.
Add salt and black pepper to taste.
Add the cooked pasta to the sauce and toss to coat
While the pasta is cooking, in a large no-stick frying pan over medium-high heat, heat the oil and saute the garlic for 1 to 2 minutes, or until it becomes soft.
Add the tomatoes, olives, capers, parsley, marjoram and red-pepper flakes; cook over low heat for 10 minutes, or until the sauce begins to thicken.
Add salt and black pepper to taste.
Add the cooked pasta to the sauce and toss to coat
Chef
