FETTUCINE PUTTANESCA

FETTUCINE PUTTANESCA image

Yield 4 Bowls

Number Of Ingredients 14

Oil Sauce should be prepared several hours prior:
1/4 cup virgin olive oil + 1 tbsp reserve for the pasta
2 small crushed garlic
2 tbsp each freshly chopped, parsely & oregano.
1 tbsp each dried rosemary & basil
1 tbsp crushed red pepper (maybe less, adjust to your liking)
1/2 cup dry red wine (optional)
4 firm Roma tomatoes finely chopped.
1 can drained and chopped artichoke hearts (not the marinated kind)
1 1/2 cups chopped mushrooms
1 1/2 cups chopped black olives
2 tbsp drained capers
Freshly grated romano and parmesan cheese.
1 bag fettucine

Steps:

The first six ingrediants (with the exception of the tbsp for the pasta) should be made several hours ahead in order to let the flavors set. Prepare the pasta as directed on the bag. Add remaining olive oil to pasta to keep from sticking. Let it cooked until it is al dente. While pasta is cooking start preparing the sauce. In a saucepan add the oil sauce that you had prepared earlier and capers, cook on low heat for 5 minutes. Next add mushrooms, black olives and artichokes. Cook an additional 10 minutes on medium heat. Finally add tomatoes and continue cooking for 5 minutes. Drain pasta and toss in puttana sauce. Garnish with the freshly grated cheese and some of the crushed pepper NOTE: Remember to toss in the tomatoes last, you don't want to much of the water in the sauce.