Pasta Puttanesca | Cook Along with Me | Jill 4 Today

Описание: Do you like good Italian pasta? Do you like a food with a “history” or an interesting background story? You might like this dish. It’s a delicious Italian red sauce’d pasta with a legend…and it’s quick and oh-so-easy! Let’s cook Pasta Puttanesca! Here’s the recipe:

MUSIC ACKNOWLEDGMENTS:
Bushwick Tarantella by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/

Pasta Puttanesca

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, finely chopped
• 1 28.2-ounce can peeled tomatoes
• 1/3 cup sliced black olives, drained
• 1-2 teaspoons anchovy paste (optional)
• 2 tablespoons drained capers
• 1 teaspoon dried oregano
• 1/2 teaspoon dried crushed red pepper
• 3 tablespoons chopped fresh Italian parsley
• Grated Peccorino or parmesan cheese

• This is enough sauce for 1 pound of pasta

INSTRUCTIONS:
1. Heat oil in large saute pan over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree or juice in can (break up tomatoes if needed), olives, anchovy paste, capers, oregano, and crushed red pepper.

Simmer the sauce over low heat for about 10 minutes. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender, about 12 minutes. Drain pasta; return to same pot. Add sauce to coat. Place in serving bowls and add more sauce to top the pasta. Add grated cheese and more pepper if desired. Serve!

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