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| Also known as "whore's pasta," the name of this robust pasta dish originated in Naples after the local women of easy virtue. All the ingredients are just as easy to put your hands on, making this a quick and satisfying meal. Do not let the anchovies scare you! this is a great dish!! |
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| 1/4 cup |
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olive oil |
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| 1 cup |
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finely chopped onion |
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| 1/4 cup |
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bell pepper |
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| 6 |
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cloves minced garlic |
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| 6 oz |
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sliced mushrooms |
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| 1 |
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(28-ounce) can Roma plum tomatoes, broken into pieces, with juice or 1 28oz can of crushed tomatoes |
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| 1/2 cup |
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tightly packed, pitted, and halved Kalamata olives |
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| 2 Tbs |
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drained capers |
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| 2 Tbs |
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minced anchovy fillets (about 8 fillets) |
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| 2 |
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tablespoons fresh chopped basil or 1 tablespoon dried crushed basil |
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| 1 |
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tablespoons fresh Italian Parsley |
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| 1 tsp |
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dried crushed red pepper flakes |
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Salt to taste |
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| 1 lb |
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whole wheat or whole grain pasta, cooked to al dente |
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| In a large pot heat the olive oil over medium high heat. Add the onion and peppers and saute until soft. Add the garlic and basil and mushrooms and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add pasta to the pan and toss for 1 minute. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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