Pasta Puttanesca

Tonight the chef made Swiss Steak, using the recipe that I posted a few days ago, and it turned out pretty well. The meat was a bit chewy, but the flavour was excellent. Next time we might use top sirloin, instead of round steak, or simmer it for the full 2 hours, instead of 1½ hours.

The chef knows that I like Pasta Puttanesca, so if I post this recipe maybe he’ll make it sometime soon. The sauce is available in jars, but that’s just not as good as this recipe. It’s simple to make, and you can adjust the red pepper flakes to your taste.

Update: The chef made this recipe on July 10th, and it turned out really well. It was delicious, and had just the right amount of heat from the red pepper flakes. Some people (no names will be mentioned) added more red pepper flakes in their bowl, and found it just a bit too spicy. Remember, that heat builds up after a few bites! You can see a picture below the recipe.

Pasta Puttanesca

  • ½ pound farfelle (or any pasta you prefer; twisty kinds work best)
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 can (28 oz) plum tomatoes (or use diced tomatoes)
  • 2 tbsp capers, drained
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Red pepper flakes
  • ½ cup black olives, chopped (I’ve used green, and they’re good too)
  • ¼ cup Italian parsley, chopped (without stems)
  1. Cook pasta according to directions on the package.
  2. In skillet, heat olive oil on medium-high, and saute garlic until golden.
  3. With kitchen scissors, chop tomatoes and add to skillet.
  4. Add capers, oregano, basil and red pepper flakes to taste.
  5. Add olives and simmer for 10 to 15 minutes.
  6. Add parsley.
  7. Serve with drained pasta.

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