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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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Pasta alla Puttanesca
Difficulty Level: Easy
Recipe Id: ITA121

Pasta alla Puttanesca

  • 2 tblsp. Garlic; finely minced
  • 2 tblsp. Olive oil; extra virgin
  • 2 each Anchovies
  • 1 tblsp. Capers
  • 6 each Black olives; sliced
  • 4 each Mushrooms; sliced
  • 2 each Plum tomatoes; large dice
  • 1 tblsp. chopped basil
  • 1 tblsp. chopped oregano
  • 1/4 cup red wine.

  1. In a large skillet, saute garlic in the olive oil slowly until softened.
  2. Add herbs and saute until well mixed and blended.
  3. Add remaining ingredients slowly and over a low-med. Heat.
  4. Add the wine.
  5. Cook any variety of pasta you choose to al dente and then coat with a dash of additional olive oil.
  6. Gently fold the mixture until blended and then serve immediately.


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