Puttanesca My Way Recipe

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Puttanesca My Way

Contributed by: Melinda

Mediterranean and packed with flavor, I like to infuse this with my own twists and favorite additions.

1 package American Beauty Healthy Harvest thin spaghetti
Olive OIl
3-6 anchovie fillets
2/3 - 1 cup pitted and chopped Kalamata Olives
1-2 tbl capers
1/2 - 1 tsp hot red pepper flakes
2 or more cloves garlic, mashed
1 cup dry white wine
1/2 cup chicken or vegetable broth or soaking liquid from sun-dried tomatoes
1 cup sun dried tomatoes (either well drained oil packed, or rehydrated dried)
1 cup cherry tomatoes, cut in half
Large handful chopped parsley
Large handful organic baby spinach leaves (optional)
Large handful Basil chiffonade or torn
Grated Romano cheese

Cook pasta about 5 minutes, until not quite done
Heat olive oil in a sauté pan
Add anchovies and mash - heat until they disolve
Add garlic, olives, capers, red pepper flakes and cook for about 3 minutes
Add wine and stir to deglaze, cook a couple of minutes
Add chicken broth, parsley and tomatoes and cook until the cherry tomatoes begin to break down, but not to mush
Add pasta and combine with sauce. Continue to cook until the pasta is done to your liking.
Turn off heat and add spinach and basil.
Place in pasta serving dish and top with romano cheese.

This can be done without the broth

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Puttanesca My Way