Pasta Puttanesca

serves 6

• 1/4 c olive oil
• 4 - 5 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 3 1/2 c chopped tomatoes*
• 1/2 c dry red wine, optional
• 1 tsp dried oregano (or about 1 Tbs chopped fresh)
• 1/2 c Kalamata olives, pitted and roughly chopped
• 3 Tbs capers, drained
• 1/4 c fresh parsley, chopped
• Freshly grated Parmesan cheese, optional
• 12-14 oz whole grain spaghetti pasta

Bring a large pot of water to a boil.  Cook pasta according to package directions.  Drain.

Meanwhile, in a 12" skillet, saute the garlic and red pepper flakes in the olive oil over medium heat until the garlic is tender; about 1 minute.

Stir in the tomatoes, red wine, and oregano; reduce heat to medium low.  *If using fresh tomatoes, simmer for about 15 minutes, and if using pre-packaged tomatoes, simmer for about 5 - 6 minutes, or until it has a nice pasta sauce consistency.  Stir occasionally.

Stir in the olives, capers and parsley.  Continue to simmer another 5 minutes. 

Toss with hot pasta.  Serve topped with freshly grated Parmesan cheese, if desired.



Original Pasta Puttanesca Blog Post

Herbed Olive and Cheese Spread

• 8oz cream cheese, room temperature
• 3/4 c Fontina, shredded
• 1/4 c green pitted olives (I used pimento stuffed for additional color), sliced
• 1/4 c pitted kalamata olives, sliced
• 1 Tbs sundried tomatoes (oil packed), chopped
• 3 Tbs assorted herbs (parsley, thyme, rosemary, oregano, basil...), chopped

With a handheld mixer, blend cream cheese and fontina until blended.  Stir in the olives and sundried tomatoes.

Cover and refrigerate for at least 1 hour.

Spread the herbs on a plate or cutting board.

Form the cheese and olive mixture into a 6 inch log (or whatever shape makes you happy).  Roll the log in the herbs. 

Keep refrigerated until ready to use.  Serve with pita chips, toasted baguette slices, or assorted crackers.


Original Herbed Olive and Cheese Spread Blog Post