Guest guest Posted November 1, 1999 Report Share Posted November 1, 1999 Boy was this good and I created it. Yes me, RisaG. I had no plans for what to make tonight. Pasta always goes over big in our house (4 yr old son ate 2 servings of pasta with red sauce tonight). I took what I had and cooked with it and it was terrific. Here it is... * Exported from MasterCook * RisaG's Spicy Puttanesca-style Pasta Recipe By : RisaG Serving Size : 2 Preparation Time :0:00 Categories : Pasta Sauces Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb dried pasta salt -- to taste 2 jalapeno stuffed olives -- sliced 1/8 cup capers -- rinsed & drained 2 cloves garlic -- sliced 1 tsp salt 1 tsp sugar 1 ripe tomato -- chopped 1/8 cup dry white wine 1 cup marinara sauce Parmesan cheese -- for sprinkling Put a big pot of water up for a boil. When boiling, add salt and pasta. Stir well and lower heat. Cook until al dente, according to package directions. While pasta is cooking, heat a nonstick skillet over medium heat. When hot, spray (off the heat) with cooking spray. Add sliced garlic and cook until fragrant, about 1 minute. Stir constantly. Add olives, tomato and capers and cook for 3 minutes. Add sugar, salt and white wine. Cook, until liquid evaporates. Add marinara sauce. Heat through. Take off heat. Place in sink and whiz with a hand blender until completely pureed (or place in a blender and blend until pureed, unless you like your sauce chunky). When pureed, add to serving bowl. Top with cooked pasta, and mix well until all pasta is coated with sauce. Sprinkle with parmesan cheese and serve. Serve with warm breadsticks or garlic bread. - - - - - - - - - - - - - - - - - - RisaG Quote Link to comment Share on other sites More sharing options...
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