Spaghetti alla Puttanesca
Flavorful Dish, Must Try! SKU # 16108
Ingredients
- 8 oz Spaghetti alla Chitarra Nests 16108
- 1 TBSP Olive Oil
- ½ Shallot finely chopped
- 2 Cloves Garlic roughly chopped
- 14 oz Tomato diced
- 3 oz Kalamata olives sliced halves
- 1 TBSP Capers drained
- 1 TSP Red Chili Flakes
- 3 Anchovies canned, roughly chopped
- ¼ Cup Red Wine
- 2 TBSP Balsamic Vinegar
- Salt & Pepper
As Desired
- Romano cheese grated
- Basil roughly chopped
Instructions
- Gather all ingredients.
- In a medium sauté pan, heat the oil on medium high heat. Add the shallots, garlic and anchovy until the anchovy is melted and garlic and shallot are fragrant and cooked through, about 3 minutes.
- Add the red wine and balsamic vinegar, reduce for a minute.
- Add the tomato, olives, capers and red chili flakes, simmer on medium to low heat.
- While sauce simmers, bring a large pot of water to boil. Cook pasta per instructions, about 1 – 1.5 minutes.
- When pasta is finished, transfer to the sauce and mix until sauce adheres to pasta. Season to taste.
- To plate, evenly divide pasta and sauce onto plates. Top with basil and Romano cheese. Enjoy!
Notes
- Remove anchovy for a completely vegetarian sauce. (egg in pasta dough).
- You can use all balsamic instead of red wine with a sweeter tangier sauce.
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