Putanesca Cooking

Author: Don LaVange Status: published Published: Apr 06,2008 license cc-by-nc-sa 0   Share on Facebook Share on Twitter

One of my favorite things to cook, simmering waiting for the pasta to finish. I started with 2 diced onions sauteed, two bulbs of garlic, peeled and chopped and sauteed. Then, 4 tins of anchovies with the oil, one small jar of non-pareil capers, about 1/2 cup of kalamata olives, minced, and one quart of last summers san marsano and roma tomatoes (from august!). I let that simmer and reduce a bit. Then, top the pasta with it, add some chopped flat leaf parsely and some freshly grated reggiano parmeseano.

Comments