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Sunday, May 22, 2011

PASTA PUTTANESCA


Courtesy of Chef David Rocco

4 Servings – Total Time 12 minutes

Ingredients:

16 oz spaghetti 
16 oz. low salt plum tomatoes with juices, roughly chopped
4 anchovy filets, roughly chopped
1 tablespoon capers
12 Kalamatta olives, pitted
2 cloves garlic, crushed
4 tablespoons extra virgin olive oil 
Fresh flat leaf parsley, finely chopped
Dried red pepper flakes
1 cup walnuts, roughly chopped

Directions:

  • Cook spaghetti in boiling water until al dente.
  • While pasta is cooking, heat up some olive oil in a large skillet. Cook garlic until golden, add anchovies, olives, capers and walnuts.
  • Let cook for a minute before adding plum tomatoes into the pan. Cook for approximately five minutes.
  • About a minute and a half before the al dente stage, drain the spaghetti and add it to the saucepan, allowing it to finish cooking in the sauce.
  • Sprinkle freshly chopped parsley and plate. Serve immediately.