Archive | October, 2011

What’s Cooking @ Casa d’Amado: Puttanesca

27 Oct

My wife brought home some anchovies last night, and after taking a quick look in our cupboard and fridge, I knew what I would be making for lunch today….Puttanesca.

  • garlic chopped
  • tomatoes diced
  • red pepper diced
  • olives sliced
  • capers
  • olive oil
  • anchovies
  • parsley fresh, chopped
  • basil fresh, chiffonade
  • bay leaf fresh
  • red pepper flakes
  • pasta of choice (linguine is my favorite)

Start the pasta, and while that is working, get your prep done and start making your sauce.

Brown the garlic in olive oil and then add the tomatoes, peppers, olives, capers, anchovies, bay leaf, red pepper flakes, and simmer for about 10 minutes until thickened.


102720112165The pasta should be just about done… al dente.  Add the basil and parsley into the sauce and toss in your pasta.  I didn’t have any linguine on hand, but I did have some left over Penne.

Plate, serve, and enjoy!