HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles

How To Guides
Dairy Free Recipes
Farrago

Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas

BikePro Parts & Accessories

iPhone, iPod, iPad repair service 1-877-476-3776 iPhone, iPod, iPad
Repair Service

Links

Site Map

Pasta
Ravioli Fillings  
Fusilli in Tomato Cream  
Fresh Tomato Pasta  
Smoked Chicken Spaghetti  
Spinach Ravioli with Smoked Chicken  
Turkey & Swiss Chard Pasta Sauce  
Spaghetti with Sausage Q
Spinach Cheese Pasta V,E
Slom Gooey E
Grandma Helgren's Slom Gooey E
Swedish American Spaghetti E
Vegetable Lasagna V
Vegetable Bechamel Lasagna V
Penne with Prosciutto  
Puttanesca My Way  
Baked Ziti Casserole V
Baked Manicotti V
Salmon Casserole  
Cheddar Tuna Casserole  
Tuna Casserole  
Macaroni & Goat Cheese V
Whole Wheat Pasta Dough V
White Pasta Dough V

Rice
Rice on the Side Q
Spanish Rice  
Green Chile Rice E
Easy Risotto V,E
Basmati Risotto V,E
Traditional Risotto V
Seafood Paella  
Traditional Spanish Paella  

Other Grains
Barley Veggie Loaf V
Cheese Polenta V
Creamy Polenta V,E
Lemon Basil Couscous V,O


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

    Questions about this recipe?

©2010 Webdiaries, All Rights Reserved.