Friday, March 23, 2012

Pasta Puttanesca

Welcome home LB! LB is eager to build his cooking skills, so he began by cooking his favorite Puttanesca Sauce for his family! Lovers of anchovies, kalamata olives, capers, and fresh herbs...we all agreed...he executed this dish to perfection!

Puttanesca Sauce
Serves 4
2-28 oz cans whole tomatoes
2 Tblsp. olive oil
1-2 garlic cloves, smashed
2 tsp. dried oregano
1/2 tsp+ red pepper flakes
18 ct. kalamata olive, halved/quartered
3 Tblsp. capers, drained
1 can (2 oz) flat anchovies, chopped
2 Tblsp. fresh basil, chopped
1/4 c. fresh flat leaf parsley
salt & pepper to taste
shaved fresh parmesan to liking

Cook tomatoes down in thick bottomed pot for at least 30 minutes stirring occasionally to avoid sticking to bottom of pot. Then add dry spices and garlic. After an additional 20+ minutes of allowing the dried spices to begin working their magic in the sauce, add anchovies, capers, & olives. About 10 min. before serving add fresh herbs, salt, & pepper. Garnish with parmesan, & ENJOY!

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