FRESH TOMATO PUTTANESCA

FRESH TOMATO PUTTANESCA image

Number Of Ingredients 10

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2 tablespoons EVOO
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 1/2 lbs cherry tomatoes
Salt
1/2 cup pitted kalamata olives, chopped coarse
3 tablespoons capers, rinsed and minced
1/2 cup minced fresh parsley
Pasta

Steps:

1. Combine oil, garlic, pepper flakes, and oregano in bowl. Process tomatoes in blender until finely chopped but not pureed, 15-45 seconds. Transfer to fine-mesh strainer set in large bowl and let drain for 5 minutes, occasionally pressing gently on solids with rubber spatula to extract liquid (this should yield about 3/4 cup). Reserve tomato liquid in bowl and tomato pulp in strainer. 2. Cook pasta and drain, reserving 1 cup cooking water. 3. While pasta is cooking, cook garlic mixture in 12 inch skillet over medium heat, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes. Add tomato liquid and simmer until reduced to 1/3 cup, 2 to 3 minutes. Add tomato pulp, olives, and capers: cook until just heated through, 2 to 3 minutes. Stir in parsley. 4. Pour sauce over pasta and toss to combine, adding reserved cooking water as needed to adjust consistency. Season with salt to taste. Serve immediately.