Wednesday, April 25, 2012

What's Cookin' Wednesday - Pasta Puttanesca

For What's Cookin' Wednesday today, we have for you one of my new favorites. I seriously love most everything the Pioneer Woman comes up with, but this one is really exceptional. My Mom told me she made it and it was so good that she had to hide the leftovers from my Dad! So, I decided to give it a try!
Ingredients: 8 ounces spaghetti 2 Tbsp Olive Oil 1/2 whole red onion 1 1/2 cup grape tomatoes, halved 3/4 cups chicken broth or white wine 2 cloves garlic 4 whole anchovy filets 1/2 cups heaping assorted pitted olives 12 whole basil leaves 4 ounces good parmesan cheese Cook pasta until al dente (firm to the bite).
Mash (in order) garlic, anchovies, and olives using a mortar and pestle, or chop them finely together. Set aside.
Using a fork, crumble the parmesan cheese. Heat olive oil in a skillet over medium-high heat. Add sliced red onions and cook until slightly carmelized.
Add halved tomatoes and cook for a couple of minutes.
Pour in broth or wine and cook for another two minutes, then pour in garlic/anchovy/olive mixture. Stir and continue cooking for several minutes, or until sauce is nice and reduced. Add salt and pepper to taste. Drain pasta and add to the skillet. Add the crumbled Parmesan and toss to coat pasta in the sauce. Tear basil leaves and sprinkle over the top. Serve right out of the skillet.

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