Pasta Puttanesca

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* Exported from MasterCook *

 

Pasta Puttanesca

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 medium onion -- chopped

1 teaspoon chopped garlic

2 cans chopped tomatoes

~ (14 oz cans)

1 tablespoon Italian seasoning

1 teaspoon parsley

2 bay leaves

1 can artichoke hearts

~ (14 oz can) quartered & drained

1 can black olives

~ (small can) drained & sliced

1 cup red wine -- (optional)

1 can mushrooms

~ (8 oz can) drained

~ I'd use fresh mushrooms. vcb.

1 jar capers

~ (3 to 4 oz jar)

salt and pepper -- to taste

1 pound pasta -- (your favorite)

 

In a large skillet heat olive oil over medium heat. Saute onions until

translucent. Add garlic and saute 2 minutes. Add both cans of tomatoes. Stir

and bring to boil. Immediately reduce heat and allow sauce to simmer,

stirring occasionally and add spices, artichokes, black olives and wine.

Allow sauce to reduce, simmering at least 15 mins. Stir in the mushrooms and

capers (along with the brine). Allow this to reduce for about 10 mins.

Continue stirring occasionally to prevent burning.

 

Cook pasta according to directions and drain. Remove bay leaves from the

sauce and combine the sauce and pasta in a pasta bowl. Serve with grated

Parmesan, Romano, or Asiago cheese and a crusty bread.

 

NOTE: The longer the sauce cooks, the better the flavor will blend, but if

you're in a hurry, use the minimum times suggested.

 

 

Source:

" I Dunno4 Recipes -- http://www.idunno4recipes.com/ "

S(Formatted for MasterCook by):

" Vicky; vcb1 "

Copyright:

" Copyright 1999 IDunno4Recipes.com "

 

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Per Serving (excluding unknown items): 2256 Calories; 36g Fat (15.5%

calories from fat); 66g Protein; 378g Carbohydrate; 21g Dietary Fiber; 0mg

Cholesterol; 642mg Sodium. Exchanges: 23 Grain(Starch); 6 Vegetable; 0

Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0