Pasta Puttanesca

Name: Pasta Puttanesca
Ingredients: 10 -12 ounces linguine; 1/4 cup dry red wine; 1 tablespoon light olive oil or 1 tablespoon extra virgin olive oil; 1 medium shallot, minced; 3 -4 garlic cloves, minced; 1 (14 ounce) can Italian plum tomatoes, lightly drained and chopped; 1 (14 ounce) can crushed tomatoes or (14 ounce) can tomato puree; 1/2 cup pitted black olives, coarsely chopped; 1/2 cup stuffed green olive, coarsely chopped; 1 teaspoon dried oregano; fresh ground pepper, to taste; 1/2 cup chopped fresh parsley; grated parmesan cheese (for topping) or vegan parmesan cheese (for topping)

13 ingredients

7 steps

Ingredients

10 -12 ounces linguine
1/4 cup dry red wine
1 tablespoon light olive oil or 1 tablespoon extra virgin olive oil
1 medium shallot, minced
3 -4 garlic cloves, minced
1 (14 ounce) can Italian plum tomatoes, lightly drained and chopped
1 (14 ounce) can crushed tomatoes or (14 ounce) can tomato puree
1/2 cup pitted black olives, coarsely chopped
1/2 cup stuffed green olive, coarsely chopped
1 teaspoon dried oregano
fresh ground pepper, to taste
1/2 cup chopped fresh parsley
grated parmesan cheese (for topping) or vegan parmesan cheese (for topping)

Directions

1

Cook pasta al dente according to package directions.
2

While the pasta is cooking, Add the wine, olive oil, shallot, and garlic to a medium skillet.
3

Bring the mixture to a boil, cover, and cook 2 minutes.
4

Add in the tomatoes (chopped and crushed) olives, and oregano; cover and simmer 12 minutes.
5

When the linguine is done, drain well and transfer to a large serving bowl; top with olive sauce and fresh ground pepper.
6

Toss to combine (adjust seasoning to taste).
7

Sprinkle with parsley and parmesan cheese.