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| Pasta Alla Puttanesca |
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| Written by Aimee Abbott |
| Wednesday, 28 May 2008 10:02 |
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Pasta Alla Puttanesca "Whore's Pasta" Perfect light meal for a warm summer day! Serve with crusty bread and olive oil for dipping. A light red wine is good with this meal. We tried La Boca, light & fruity, the perfect combination. ½ cup extra virgin olive oil 4 garlic cloves, quartered 5 Roma tomatoes (can also used diced or fresh if available) 3 T capers, drained 1 ¼ cup pitted Kalamata olives, halved or quartered 5-6 anchovy fillets, chopped 1 tsp. dried oregano 1 small clump fresh basil 3/4 tsp. crushed red pepper 1 ripe avacado 1 lb thin pasta noodles Combine oil and garlic cloves in a small pan and cook on medium heat for a few minutes. Then let simmer for a couple of minutes. Meanwhile in a large bowl, combine tomatoes, anchovies, olives, capers, oregano and crushed red pepper (all ingredients). Stir well. Remove garlic from the oil and add oil to mixture in bowl. The flavors will steep if left sitting in bowl in the refrigerator for a few hours . Stir occasionally. Bring a large pot of water to a boil. Add salt and a splash of olive oil. Add noodles to boiling water and cook, stirring occasionally, until just al dente. When noodles are done, drain and run hot water over the noodles so they are not as starchy and clingy. Add the noodles to the sauce mixture. Toss well. Slice avocado over the pasta, if desired. Bon appetit! |