June 20, 2011

Pasta Puttanesca

Pasta Puttanesca
Worthy of a Special Occasion
  • 3 TBSP olive oil
  • 3 or more cloves garlic, lightly smashed and peeled
  • 6-8 oz of chicken, cut in 1-inch strips
  • 1 28 oz can whole plum tomatoes
  • Freshly ground black pepper to taste
  • 1 4 oz can black olives, chopped
  • 2 TBSP capers
  • Crushed red pepper flakes to taste
  • 8 oz angel hair pasta
  • 1/4 cup pre-shredded Parmesan cheese
Cook pasta according to package directions. Drain and keep warm. Warm 3 TBSP oil with garlic in skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan. Cook chicken 5 minutes or until lightly browned, stirring occasionally.

Drain tomatoes and crush with fork or hands. Add to skillet, with some pepper. Stir occasionally, until tomatoes break down and mixture becomes saucy, about 5-10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.

Arrange pasta on plates; top with chicken mixture. Sprinkle with Parmesan cheese and serve.

No comments: