vrijdag 22 november 2013

Penne puttanesca (Kopie)

serves 4

course salt
1 bag gluten free penne pasta noodles
2 T extra virgin olive oil
2 cloves of garlic peeled and thinly sliced
pinch of red chile flakes (be generous)
1 heaping tsp capers- rinsed
1/2 c olives (I just bought what looked good at the olive bar- ones with lots of herbs on them)
1 12oz can organic tomato sauce
freshly ground pepper to taste
1/4 c torn fresh parsley (from the garden)

bring a large pot of water to a rolling boil and salt generously. Drop in the gf penne pasta. Cook according to package directions.

Meanwhile, put the olive oil in a med. skillet over med. heat and add the garlic and chile flakes. Cook for about 1 minute, watch heat to make sure you don't burn the garlic. Add the capers and olives and cook for 1 minute. Stir in the tomato sauce and black pepper. Turn the heat to high and bring to a boil, then reduce heat to medium and let simmer for 10 minutes.

Add drained pasta to the skillet of sauce and stir to coat.

Scatter the parsley throughout the pasta. Add pepper to serve. We also added a bit of grated parmesan cheese.

YUM!!! This is a definite make again.

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