March 9, 2011

From PFI Customer Sarah

Bella Donna Olive mix (1 cup)
Cherry Tomatoes (1.5 cups quartered)
Capers (a couple tablespoons)
Tomato sauce/paste (whatever is handy, 1/4-1/3 cup)
Lemon Juice (a squirt)
Garlic (3 cloves)
Red Wine (1 cup)
Olive oil
Parmesan, feta
Pit the olives and chop them up. Quarter the cherry tomatoes. Mince 3 cloves of garlic. 
Heat olive oil in a pan on medium. Add garlic, simmer for 30 seconds. Add tomatoes, olives, tomato sauce or paste. Cook for 2-3 minutes on medium. Add red wine sauce. Add capers. Simmer for 7-10 minutes, until the red wine sauce reduces into a thicker sauce. 
Put sauce on top of noodles. Top with parmesan, a squirt of lemon juice, feta if you feel like it. YUM.
A note from Daniel: This recipe sounds yummy, indeed.  It does stray away from traditional  Puttanesca in a number of ways.  For instance, Sugo alla Puttanesca usually contains chili peppers and anchovies.  And parsley is the simple, but typical garnish – and in fact I categorized this recipe as vegetarian/vegan because, if you omit the Parmesan, it IS vegetarian/vegan.  But Sarah’s is, I think, more family friendly.  Enjoy!

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