Pasta Puttanesca Recipe
Ingredients
| Onions | 2 Medium, thinly sliced | |
| 12 cloves garlic, coarsely chopped | ||
| 2 teaspoons each dried rosemary, thyme, oregano, and basil | ||
| Extra virgin olive oil | 3/4 Cup (16 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| 3 cups peeled, seeded, and chopped tomatoes | ||
| 1 cup pitted oil-cured or Kalamata olives | ||
| 2 tins (4 ounces) anchovy fillets, drained and minced | ||
| Capers | 1/2 Cup (16 tbs), drained | |
| 1 pound perciatelli pasta | ||
| Black pepper | 1 To taste | |
| Parmesan cheese | 1/4 pound, grated | |
Directions
In a very large sauté pan, saute the onion, garlic, and herbs in 1/4 cup of the olive oil over high heat for 5 minutes, stirring frequently.
Add the wine and cook until the liquid evaporates, about 5 minutes.
Add the tomatoes, olives, anchovies, capers, and remaining olive oil; mix well.
Keep warm over very low heat until the pasta is cooked.
Meanwhile, bring 6 quarts of salted water to a boil in a very large pot over high heat.
Add the pasta and cook for 12 to 14 minutes or until the pasta is al dente.
Drain and place in a very large serving bowl.
Add the tomato-olive mixture and toss well.
Season with black pepper, and serve with the grated Parmesan cheese.
Add the wine and cook until the liquid evaporates, about 5 minutes.
Add the tomatoes, olives, anchovies, capers, and remaining olive oil; mix well.
Keep warm over very low heat until the pasta is cooked.
Meanwhile, bring 6 quarts of salted water to a boil in a very large pot over high heat.
Add the pasta and cook for 12 to 14 minutes or until the pasta is al dente.
Drain and place in a very large serving bowl.
Add the tomato-olive mixture and toss well.
Season with black pepper, and serve with the grated Parmesan cheese.
Chef
