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  • Pasta Puttanesca

    1 vote
    Pasta Puttanesca
    Prep time:
    Cook time:
    Servings: 4
    by kwray
    2 recipes
    		 >
    A reasonbly quick dish to prep and cook. Its a spicy twist on the old pasta dinner standby. Recommend served with some good garlic bread and your favorite Pinot Noir.

    Ingredients

    • 24 oz can or crushed tomatoes OR 8 medium sized fresh ripe tomoatoes
    • 2-3 tbs. olive oil
    • 3-6 garlic cloves, depending on how much you love garlic
    • 15-20 kalamata olives, preferable pitted (less work)
    • 2 tsp. red pepper flakes (less if you want less heat)
    • 1/2 cup fresh grated parmesan cheese
    • 1 tsp oregano
    • salt and pepper, to taste

    Directions

    1. Thinly slice garlic and olives and set aside
    2. Chop the tomatoes into bite-sized pieces OR if using store-bought diced tomatoes, open the can.
    3. Start the water for your pasta - I prefer penne for this dish.
    4. Heat the olive oil in a large saute pan over medium heat
    5. Add garlic and stir until lightly brown
    6. Add tomatoes, olives and oregano
    7. Simmer for 10 minutes on medium-low heat, stirring every 2 minutes or so. I usually mash down the tomatoes in the pan once they loosen up.
    8. Add red chili flakes, salt and pepper to taste
    9. Simmer for another 10 minutes
    10. Stir in the parmesan chesse and serve!

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    Comments

    • John Spottiswood
      John Spottiswood
      Looks tasty and easy, Kevin. A good combination! We'll give it a try and get a review up asap. Thanks for contributing!

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