Uncooked puttanesca sauce
Yield: 4 Servings
Ingredients:
- 2 lg cloves garlic -- chopped
- 1 lb tomatoes -- ripe seeded : coarsely chopped **
- 1/4 c olive oil
- 1/2 ts dried basil -- or oregano
- 1/4 ts hot red pepper flakes : Salt : Freshly ground black pepper
- 10 Kalamata olives -- pitted : cut into : strips
- 2 TB capers -- drained
- 1/4 c flat-leaf parsley -- : chopped
- 2 TB freshly grated Parmesan
Instructions:
: cheese -- plus extra for : serving ** Note: Full flavored tomatoes are very important in this recipe. COMBINE GARLIC tomatoes oil basil red pepper flakes salt pepper olives capers parsley and cheese in large serving bowl. Add drained hot pasta and toss until combined. Serve with extra cheese and pass the peppermill. Recommended Pasta: 1/2 pound penne rigate or spaghetti Source: All the Best Pasta Sauces II By Joie Warner Adapted for MasterCook by Brenda Adamsfmle@sprintmail.com Serves 2 to 4 Recipe By : Joie Warner All the Best Pasta Sauces II From: Brenda Adams
