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Pasta Putenesca
Sauce
From: Kenneth
A. McCandless
serve this with a gemelli or rigatoni
- 1/2 c. green olives, chopped
- 1/2 c. black olives, chopped
- 1 clove garlic, crushed
- 1 large can plum tom's. (crushed between fingers)
- olive oil
- black pepper
- salt only if needed
Heat olive oil (I use about 2 T.) in saute pan (note that good olive
oil is really crucial for flavor here).
Add garlic, cook about 2 min., or until just turning color.
Add tomatoes, cook for about 5 min.
Add olives, cook another 3 min. or so.
Saute briefly after combining with cooked (al dente, please!) pasta.
This sounds really basic, but some of the best foods are just
that! Enjoy!
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