Pasta Puttanesca
Serves 6
Ingredients
- 1 cup diced onions
- 4 tablespoons olive oil
- 4 garlic cloves minced
- 28 ozs. diced tomatoes, drained
- 24 black olives, pitted and halved
- 1 teaspoon hot pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound fusilli pasta
- grated parmesan cheese for garnish
Directions
In a medium saucepan or large skillet over medium heat, sauté onions in oil until translucent (about 4 minutes). Add garlic and cook 3 minutes. Stir in tomatoes, olives, hot-pepper flakes, oregano, basil, salt, and pepper; reduce heat to medium-low and simmer 15 minutes. In a large saucepan, bring 4 quarts water to a boil. Cook pasta until tender, but slightly resistant to the bite (al dente; about 12 minutes or according to package instructions). Drain thoroughly and toss with sauce. Serve immediately, sprinkled with Asiago or Parmesan cheese (if desired).
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