Puttanesca

Puttanesca Orecchiette

This is an incredibly easy and quick pasta dish to make from scratch with very limited ingredients and very little time needed. I personally love how briny and fresh this dish is, it’s like summer on a plate.

Ingredients:

1 Small Onion, diced

1/2 cup roughly chopped Kalamata Olives

1 heaping teaspoon capers

1 Clove of Garlic

1 small handful fresh basil

1 lbs cups of Cherry Tomatoes, halved

1/4 Cup Extra Virgin Olive Oil

2 tsp Red Wine Vinegar

3 cups of Penne Pasta Noodles

2 large Pinches of Salt

1 cup finely grated Peccorino Romano

Directions:

1. In a Large pot fill fill with salted water and bring to a boil

2. In a large skillet add olive oil and bring up to a medium high heat.

3. Once oil is hot add in capers and the whole garlic clove (you will remove the garlic clove before serving)

4. When the capers begin to expand add in your olives, onions and salt then cook just until onions turn translucent.

5. Add your pasta to the boiling water and cook according to the package

6. Add tomatoes and vinegar to the skillet and cook down for 6 minutes then turn the heat down to a medium low

7. Once the pasta is done strain (save 1/2 a cup) it then add to your skillet with 1/2 a cup of pasta water

8. Add the peccorino and basil and carefully stir

9. Finish with extra grated peccorino, olive oil and basil and enjoy!

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Until next time,

Chef Clay Smith