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Recipe Main Cat | Garlic Chive Fettuccine Puttanesca

 

Puttanesca is a classic Italian pasta dish. The dish is traditionally made with pasta, capers, anchovies, garlic, onions, tomatoes, olives, and hot peppers. Our Pastamore Garlic Chive Fettuccine is a great base for this dish, and creates a great depth of flavor.

This recipe is really just a starting point depending on what your personal preferences are. This recipe does not include anchovies, but they could be easily added if desired. Also, the amount of olives, types of olives, and amount of heat in this dish can easily be modified to what your personal tastes may be. One recommendation for this recipe is to not use cheap olives. They don't need to be anything expensive, but regular canned black olives are not going to offer this dish the flavor that is needed. This puttanesca packs a serious punch of flavor, and you surely will be able to enjoy this classic dish with a bit of a twists.

Ingredients:

Servings - 4

1 - 12 oz package Pastamore Garlic Chive Fettuccine
2 lb - Roma tomatoes
1 Tbsp - capers
4-6 oz - olives, pitted (kalamata olives are recommended)
1 Tbsp - olive oil
To taste - red pepper flakes
To taste - salt

Directions:

1. Dice tomatoes into 1/4" x 1/4" pieces. Place to the side. Remove the pits from the olives (if needed), and chop a few times with a knife. This will keep the olives from being whole, but will allow for some large pieces. Place a large pot of water on the stove over high heat (minimum of 1 gallon of water). Bring to a boil.



2. While the water is heating place a large saucepan on the stove over medium-high heat. Once the pan is hot add the olive oil. Once the oil is hot add red pepper flakes and the tomatoes. Allow to cook for a few minutes, stirring often. Add the capers and the olives to the pan, and continue to reduce the sauce.



3. Once the water is boiling, add the Pastamore Garlic Chive Fettuccine. Cook for 5-8 minutes, or until the pasta has reached al dente. Drain the pasta through a colander, and return it to the pot off of the heat.



4. Season the sauce with salt. If the sauce is too thick add water, and if the sauce is too thin continue to reduce. Once the sauce is done, add it to the pasta and mix well.



5. Serve immediately. Pair with a hearty bread for getting all of the sauce off of the plate.

 

 

 

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