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PASTA ALLA PUTTANESCA

Submitted by - Lena Moroso

4 Tbsp extra virgin olive oil

1 small tin anchovies

4 cloves garlic, chopped

2 Tbsp basil

1/4 tsp crushed chilli pepper (optional)

8 Roma tomatoes, cut into small cubes

2 dozen Kalamata olives

Cooked drained pasta

In frying pan, add olive oil with anchovies. Cook slowly until disintegrated. Add garlic and cook 1 minute. Add basil and chilli pepper; cook 1 minute longer. Add tomatoes to mixture and cook for 20 to 25 minutes or until tomatoes are soft. Before serving add Kalamata olives cook just long enough to warm them. Add this mixture to your pasta. Delicious with angel hair or linguini. Enjoy. Serves 4 to 6 people.

This recipe can be found in the Marconi Cookbook, second edition, along with many more local recipes, from the ladies of the Elettra Marconi Society. Cookbook can be purchased from Sylvia Pettenuzzo, 254-2072 for $10.00.