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| Pasta Puttanesca is so good....served with fresh bread from Hay's bakery |
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| My niece Stella said, "can I help?" which is something Chloe has never said in my kitchen. She hopped right on up and with this butter knife, chopped fresh basil and olives... |
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| This skillet wasn't on yet, she poured the olive oil for the garlic |
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| I am guessing some deer have been in our yard since I planted 4 rows and have only 3 stalks of asparagus |
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| YAY asparagus is here (planted last year)! |
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| The romaine is still coming on... |
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| The spinach I planted 2 weeks ago |
Pasta Puttanesca, from my Junior League of Pasadena, Calif. cookbook, is an easy, easy recipe you'll have ready in less than 25 minutes.
2 large garlic cloves, minced
2 T olive oil
2-1/2 lbs. fresh tomatoes, (not in season yet, used 3-14 oz cans diced, stewed and crushed tomatoes)
1 T fresh, minced basil
1/4 c. white wine
1 t. dried oregano
1/4 t. crushed red pepper, I used 1 tablespoon
1/2 c. each green olives and black olives (I used kalamata)
1 T. capers (I chopped mine)
1 lb. linguine (I used fettuccine)
In a large skillet, saute the garlic in oil until soft. Add tomatoes and all ingredients but olives/capers. Simmer 10 minutes, add olives/capers and cover and simmer 10-15 minutes. Toss with hot pasta serve. I served with fresh Parmesan cheese and Hay's fresh french bread. Delish and super easy!
This looks so delicious and easy. I am so making this. Also, since Stella has made it, I can sit back and watch and have dinner ready with no effort!!! Oh, and thanks for the butter knife, not your mom's super sharpie - I don't want to loose any fingers.
ReplyDeleteBTW, I just printed this out so I could have the recipe and it worked!! I can add a hard copy to my collection.
ReplyDelete