Puttanesca My Way Recipe

HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta
Rice
Other Grains
PIZZA
Legumes (Beans & Peas)
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

or click here to go to
Bella Rosa Vacation Rental

BikePro Parts & Accessories

iPhone, iPod, iPad
Repair Service

Being Green: staying local, reducing waste and recycling - local, locavore, recycle.

Become a Locavore-
Eat Local Foods

Links

Site Map

Pasta = 30 minutes or less
Quick Spaghetti for 1	V
Mac, Cheddar & Broccoli Bake	V
Noodles with Peanut Sauce	V
Spaghetti with Mushroom Wine Sauce
Capellini with Artichokes & Olives	V
Meat Sauce for Spaghetti
Penne with Lamb Ragu
Spaghetti (Squash) with Tomato Basil Sauce
Italian Lasagna
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
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
Pasta Puttanesca
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

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?