Summer Favorites: Orecchiette Puttanesca

I think this was from Health magazine, but when I searched their archives, I could not find it.

  • 1 pound uncookted orecchiette (“little ears”) pasta (we used bow tie)
  • 1 tbsp capers
  • 1/4 cup pitted kalamata olives, halved (we at least triple this!  🙂  )
  • 1/4 cup extra virgin olive oil
  • 2 tbsp grated lemon rind
  • 3 tbsp fresh lemon juice (too much!!  definitely use less than this to start and add to taste)
  • 2 canned anchovy fillets packet in oil, drained
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 1/2 pounds plum tomatoes, chopped
  • 2 tbs chopped red onion
  • 2 tbs chopped fresh basil (and/or oregano)
  • 1/2 cup chopped fresh parsley
  • 1/2 cup grated fresh parmesan cheese
  • We also like to add cubed buffalo mozzerala

Cook pasta according to package directions, omitting salt and fat.  Drain.

While pasta is cooking, combine capers and next 8 ingredients in a bowl.  (capers – pepper)

Return pasta to pan, stir in caper anchovy mixture, tomatoes, onion, basil, and parsley.  Sprinkle with Cheese.  Enjoy!

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