Pasta Puttanesca
10 ingredients
1 steps
Ingredients
- 8 ounces, weight Bucatini Or Spaghetti
- 2 Tablespoons Olive Oil
- 1/2 whole Red Onion, Sliced
- 1-1/2 cup Grape Tomatoes, Halved
- 3/4 cups Chicken Broth Or White Wine
- 2 cloves Garlic
- 4 whole Anchovy Filets
- 1/2 cup (heaping) Assorted Pitted Olives
- 12 whole Basil Leaves
- 4 ounces, weight Good Parmesan Cheese
Directions
-
1{"0":"Cook pasta until al dente.","2":"Mash (in this order) garlic, anchovies, and olives using a mortar and pestle, or just chop them finely together. Set aside.","4":"Using a fork, crumble the Parmesan cheese.","6":"Heat olive oil in a skillet over medium-high heat. Add sliced red onions and cook until slightly caramelized. Add halved tomatoes and cook for a couple of minutes. Pour in broth or wine and cook for another two minutes, then pour in garlic\/anchovy\/olive mixture. Stir and continue cooking for several minutes, or until sauce is nice and reduced and wonderful. Add salt and pepper to taste.","8":"Drain pasta and add to the skillet. Add the crumbled Parmesan and toss to coat pasta in the sauce.","10":"Tear basil leaves and sprinkle over the top. Serve right out of the skillet.","12":"(Note: Bucatini is extra delicious in this dish.)"}
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