PASTA PUTTANESCA

Pasta Puttanesca image

Make and share this Pasta Puttanesca recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 44m

Yield 6 serving(s)

Number Of Ingredients 13

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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 1 (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)

Steps:

Cook pasta al dente according to package directions.
While the pasta is cooking, Add the wine, olive oil, shallot, and garlic to a medium skillet.
Bring the mixture to a boil, cover, and cook 2 minutes.
Add in the tomatoes (chopped and crushed) olives, and oregano; cover and simmer 12 minutes.
When the linguine is done, drain well and transfer to a large serving bowl; top with olive sauce and fresh ground pepper.
Toss to combine (adjust seasoning to taste).
Sprinkle with parsley and parmesan cheese.

Nutrition Facts : Calories 256.7, Fat 4.5, SaturatedFat 0.7, Sodium 179.6, Carbohydrate 45.2, Fiber 4.2, Sugar 3.1, Protein 8.3

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