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Pasta Puttanesca (Pasta with Olive Sauce)
Posted By Nava On July 7, 2011 @ 6:58 am In Pasta Entrées,Pasta on the lighter side | No Comments
The simplicity of this Neopolitan recipe (named for ladies of the night), belies its luscious flavor. Studded with green and black olives and dressed in ripe summer tomatoes, this is a quick pasta dish for a summer evening. Serve with a green vegetable and a big salad of mixed greens tossed with chickpeas or other beans. Use good olives that come pre-pitted from your market’s olive bar.
Serves: 4 to 6
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Heat the oil in a large saucepan. Add the garlic and sauté until over low heat until golden, about 2 to 3 minutes. Add the olives, roasted peppers, tomatoes, and wine. Turn the heat up to medium-high and bring to a rapid simmer, then remove from the heat.
Combine the cooked pasta with the olive sauce in a large serving bowl. Add the parsley, season with salt and pepper, and toss together gently. Serve at once.
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