[CH] Tonights Dinner
RST G (synapse7@home.com)
Sun, 31 Oct 1999 20:59:26 -0500
x/p to Veg-Recipe
This was tonights dinner. I think this counts as a chile inspired dinner
because the olives have jalapenos in them. You can up the heat by adding
some pure chile powder of your choice or an extra chile sliced but I had
to keep it mild for DH. Here it is...
* Exported from MasterCook *
RisaG's Spicy Puttanesca-style Pasta
Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Sauces
Tomatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb dried pasta
salt -- to taste
2 jalapeno stuffed olives -- sliced
1/8 cup capers -- rinsed & drained
2 cloves garlic -- sliced
1 tsp salt
1 tsp sugar
1 ripe tomato -- chopped
1/8 cup dry white wine
1 cup marinara sauce
Parmesan cheese -- for sprinkling
Put a big pot of water up for a boil. When boiling, add salt and pasta.
Stir well and lower heat. Cook until al dente, according to package
directions.
While pasta is cooking, heat a nonstick skillet over medium heat. When
hot, spray (off the heat) with cooking spray. Add sliced garlic and cook
until fragrant, about 1 minute. Stir constantly. Add olives, tomato and
capers and cook for 3 minutes. Add sugar, salt and white wine. Cook,
until liquid evaporates. Add marinara sauce. Heat through. Take off
heat. Place in sink and whiz with a hand blender until completely pureed
(or place in a blender and blend until pureed, unless you like your
sauce chunky).
When pureed, add to serving bowl. Top with cooked pasta, and mix well
until all pasta is coated with sauce. Sprinkle with parmesan cheese and
serve.
Serve with warm breadsticks or garlic bread.
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RisaG