Pasta Puttanesca
This is one of the recipes that I developed for the tasting/demonstration at Vieux Carre Gourmet last month. It is so simple, and absolutely delicious!
* denotes items available at Vieux Carre Gourmet!
2 tablespoons Phoenician olive oil*
6 garlic cloves, crushed
2 tablespoons anchovy fillets, drained and crushed
1 teaspoon crushed red pepper flakes
1 1/2 cups Country Mix Olives, pitted and coarsely chopped*
4 tablespoons Roland capers, drained*
3 cups Valoroso Whole Peeled Pear Tomatoes, crushed*
3 tablespoons tomato paste
1 (14-ounce) can Roland quartered artichoke hearts, coarsely chopped*
2 teaspoons lemon zest
1 teaspoon Alessi Whole Mixed Peppercorn, coarsely ground*
1 pound Maestri Pastai Cavatelli, cooked according to package directions*
1/2 cup roughly chopped fresh Italian parsley
1/2 cup finely grated Parmesan cheese*
In a large skillet, heat olive oil slowly. Add garlic, anchovy fillets and crushed red pepper flakes, sauteing garlic and allowing flavors to infuse the oil. Stir until the anchovies disappear and the garlic is softened, about 5 minutes. Add chopped country mix olives, capers, tomatoes, tomato paste and artichoke hearts. Season with lemon zest and peppercorn and allow sauce to simmer for 10 to 12 minutes. Toss together with Maestri Pastai cavatelli, Italian parsley and Parmesan cheese.
DELICIOUS!
