RisaG 08-27-99 5:41 PM
Pasta alla Puttanesca
Exported from MasterCook
Recipe By : Big Flavors by Jim Fobel
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood Pasta
Amount Measure Ingredient, Preparation Method
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3 tbsp extra-virgin olive oil, divided
1 large clove garlic, minced
1/4 cup fresh parsley, + 2 tbsp
1 large fresh or pickled jalapeno chile, finely chopped or 1/2 tsp dried red pepper flakes
1/4 cup oil-cured black olives, pitted and finely chopped
1 (2 oz) can anchovy fillets, drained & chopped
2 tsp anchovy paste
1 (28 oz) can whole tomatoes, drained and coarsely chop
12 oz thin spaghetti
4 tbsp Parmesan cheese, freshly grated
3 tsp Santa Barbara Olive Co Chunky Olive Pesto
Bring a large pot of lightly salted water to a boil over high heat.
Meanwhile, spoon 2 tbsp of olive oil into a nonreactive medium skillet and set over low heat
Add garlic and sizzle gently until softened, 1-2 minutes.
Add 1/4 cup of parsley and jalapeno, increase heat to moderate, and saute for 1-2 minutes.
Add olives, anchovies, anchovy paste and cook, stirring, for 2 minutes. Add tomatoes and cook for 2 minutes; remove from heat and keep warm.
Drop spaghetti into boiling water and stir constantly until water returns to a boil.
Boil until tender but firm to bite, 8-10 minutes; drain.
Combine pasta, sauce, and 2 tbsp Parmesan in a very large bowl and toss.
Serve on a shallow platter or in individual dishes, drizzled with remaining 1 tbsp olive oil and sprinkled with remaining 2 tbsp each of parsley and Parmesan.