Pasta Puttanesca for 4 Hungry People
Sizzle 6 cloves of sliced garlic (more if you wish) and one yellow onion in a generous amount of olive oil (4-6 oz) until they begin to crisp.
Add 4 oz capers, one handful sliced kalamata olives, and 4-6 oz of mushrooms. Be careful of splatter, and stir together.
Add 8-12 oz of tomato paste and 1 oz (half a tube) of anchovy paste
Slice a handful of sundried tomatoes into strips and stir in.
Add about 4 oz red wine and1-2 oz balsamic vinegar
Next stir in 1/2 to 1 teaspoon of dried chile pepper and a pinch of oregano.
Simmer for about 20 minutes, adding stingy amounts of wine or water to maintain saucy consistency. Toward the end, add a generous handful of fresh basil (dried flakes are better than no basil), and keep warm while you boil the pasta.
Boil a pound of Fusilli pasta (12 minutes, roughly) with some salt, black pepper, and dollop of olive oil in the pot. Your vigilance to catch the perfect al dente will earn praise from your audience.
Mix it all together, sprinkle liberally with Parmesan, and feast.
Rinse down with Salamandre Syrah.
If you have left-overs, make great soup the next day.
Add 4 oz capers, one handful sliced kalamata olives, and 4-6 oz of mushrooms. Be careful of splatter, and stir together.
Add 8-12 oz of tomato paste and 1 oz (half a tube) of anchovy paste
Slice a handful of sundried tomatoes into strips and stir in.
Add about 4 oz red wine and1-2 oz balsamic vinegar
Next stir in 1/2 to 1 teaspoon of dried chile pepper and a pinch of oregano.
Simmer for about 20 minutes, adding stingy amounts of wine or water to maintain saucy consistency. Toward the end, add a generous handful of fresh basil (dried flakes are better than no basil), and keep warm while you boil the pasta.
Boil a pound of Fusilli pasta (12 minutes, roughly) with some salt, black pepper, and dollop of olive oil in the pot. Your vigilance to catch the perfect al dente will earn praise from your audience.
Mix it all together, sprinkle liberally with Parmesan, and feast.
Rinse down with Salamandre Syrah.
If you have left-overs, make great soup the next day.