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Pasta Puttanesca

Pasta Puttanesca

  By RFChef  

August 27, 2012

A wonderful Pasta Puttanesca dish that goes great with a glass of white or red wine.

Pasta Puttanesca

Directions

1Make Marinara Sauce.

2Cook and drain pasta as directed on package.

3Meanwhile, in large bowl, beat 1 1/2 cups Marinara Sauce and the clam juice with wire whisk until blended. Stir in remaining ingredients.

4To serve, stir sauce mixture into drained pasta.

Ingredients

1 1/2 cups heated Marinara Sauce or other prepared marinara sauce

12 oz uncooked penne or rigatoni pasta (about 4 cups)

1/4 cup clam juice (preferably unsalted)

2 teaspoons mashed chopped anchovies (about 2 fillets)

2 teaspoons capers, rinsed, chopped

1 tablespoon finely chopped fresh oregano leaves

2 tablespoons finely chopped fresh Italian (flat-leaf) parsley

1 1/2 teaspoons Progresso red wine vinegar

1 1/2 teaspoons finely chopped hot chili peppers (oil-packed from Italy) or chili flakes

2 tablespoons extra-virgin olive oil

1/2 cup kalamata and picoline olives, pitted, quartered

1/2 cup undrained Progresso diced tomatoes (from 28-oz can)

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