Pasta Puttanesca

I made this last night, I really wanted to share it. I was pressed for time and didn’t do a photo step by step, so we are gonna kick it old school with a regular ole recipe. This is a “When the hubbyman is away” kinda recipe… he calls it girl food… and ya know what? He’s kinda right …. Enjoy!

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  • 8 oz Spaghetti
  • 2 Tablespoons Olive Oil
  • 1/2 whole Red Onion finely diced
  • 2 cups Cherry Tomatoes, Halved
  • 3/4 cups Chicken Broth
  • 1 cup tomato sauce
  • 2 1/2  cloves Garlic minced
  • 1 cup sliced Queen green olives
  • 8 whole Basil Leaves minced
  • 1/4 cup   grated Parmesan Cheese

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Cook pasta until al dente.

Mince garlic  finely,  then slice olives  and set aside

Heat olive oil in a skillet over medium heat.

Add diced  red onions and cook until tender .

Add halved tomatoes and cook for a couple of minutes. Add broth and  tomato sauce & cook for a few more  minutes .Add in garlic and olives. Stir  well and cook for several minutes, or until sauce is slightly reduced, Add minced basil and stir well . .Add salt and pepper to taste.

Turn off the heat and add grated Parm.  Stir well.

Toss with drained spaghetti …..

Note: I added 1/2 tsp sugar to the sauce, the cherry tomatoes were a wee bitter.

 

bon appetit.jpg

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