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Puttanesca “Starter”

Chef Jamie McFadden presents

Puttanesca “Starter”

Yields Sauce for 1 pound of prepared pasta

  • ½ cup    Italian olives, pitted & chopped
  • 1 tsp     crushed red pepper
  • ½ cup    green olives, chopped
  • 2 tsp     black pepper
  • ½ cup    golden raisins, soaked in warm water
  • ½ cup    extra virgin olive oil
  • for 5 minutes to soften
  • 1 Tbsp   balsamic vinegar
  • 1 cup     Marcona almond
  • juice of 1 lemon
  • 4 each    anchovies, rinsed & mashed
  • 2 cups   halved cherry tomatoes, pan sautéed & chilled
  • 1 Tbsp   capers
  • 1 tsp     cayenne pepper
  • 1 cup     shaved parmesan cheese
  • salt & pepper to taste

Combine all of the above ingredients except for the tomatoes & parmesan cheese.  Mix gently and place in a shallow bowl.  Cover for at least 2 hours or up to 2 days.

To Serve:  Prepare 1 pound of your favorite pasta.  When cooked al dente, strain water carefully and while the pasta is still warm, toss with Puttanesca base. Lightly season with salt & pepper to taste. Garnish with pan sautéed cherry tomatoes & shaved parmesan.  Enjoy!