Great for summer or winter, this Puttanesca mix comes together like clockwork thanks to Mary Martini of Central Market. See how she pulls it off, step-by-step…it’s a cinch! – click here
Preparation:
Combine the garlic, tomatoes, sun-dried tomatoes, olives, lemon juice, capers, red pepper flakes and parsley. Drizzle in the olive oil and let stand at room temperature for 30-60 minutes. Toss with the hot pasta. Season with salt & pepper. Garnish with Parmesan.
Ingredients
- 1 teaspoon garlic, minced
- 2 cups tomatoes, chopped (fresh or canned)
- ¼ cup sun-dried tomatoes, packed in oil, chopped
- ¼ cup olives, pitted and cut in half
- 1 lemon, juiced
- 1 tablespoon capers
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons parsley
- ¼ cup olive oil
- ¼ cup pasta, cooked & reserve ½ cup of pasta water
- salt and pepper to taste
- Parmesan cheese for garnish
Serving Size
2-4 servings