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PASTA ALLA PUTTANESCA


            2 cloves garlic
            4 tablespoons Colavita Extra Virgin Olive Oil
            2 anchovy fillets
            One 35-ounce can Italian plum tomatoes, undrained and coarsely chopped
            1 dozen pitted black olives, chopped
            1 small pimento, chopped
            2 sprigs basil
            1 tablespoon capers
            ¼ teaspoon crushed red pepper
            Freshly ground black pepper, to taste
            1 tablespoon finely chopped fresh parsley
            1 pound whole wheat pasta


Serves 4 to 6

Sauté the garlic in the Colavita Extra Virgin Olive Oil, and add the anchovies. When the anchovies start to fall apart in the olive oil, add the tomatoes with their juice. Then add the olives, pimento, basil, and capers. Continue stirring and add the crushed red pepper, black pepper, and parsley. Cook for no longer than 18 minutes. Cook the pasta until al dente and serve the sauce over the pasta.

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Page last updated: Friday, April 07, 2006 09:17 PM ET