Uncooked puttanesca sauce

Yield: 4 Servings

Measure Ingredient

2 lg cloves garlic -- chopped

1 lb tomatoes -- ripe, seeded,

: coarsely chopped **

¼ c olive oil

½ ts dried basil -- or oregano ¼ ts hot red pepper flakes

: Salt

: Freshly ground black pepper 10 Kalamata olives -- pitted, : cut into

: strips

2 TB capers -- drained

¼ c flat-leaf parsley --

: chopped

2 TB freshly grated Parmesan

: 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: ½ pound penne rigate or spaghetti Source: All the Best Pasta Sauces II, By Joie Warner Adapted for MasterCook by Brenda Adamsfmle@... Serves 2 to 4 Recipe By : Joie Warner, All the Best Pasta Sauces II From: Brenda Adams <adamsfmle@sprintmaidate: Sat, 26 Oct 1996 15:55:18 ~0700

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