Orecchiette Puttanesca

Name: Orecchiette Puttanesca
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp anchovy paste; 0 teaspoons freshly ground black pepper; 2 fillets canned anchovy fillets packed in oil, drained; 1 Tbsp capers; 2 Tbsps chopped fresh basil; 118 milliliters chopped fresh flat-leaf parsley; 59 milliliters pitted kalamata olives, halved; 3 Tbsps fresh lemon juice; 2 Tbsps grated lemon rind; 59 milliliters extra-virgin olive oil; 454 grams uncooked orecchiette (; 118 milliliters grated fresh Parmesan cheese; 680 grams plum tomatoes, chopped; 2 Tbsps chopped red onion; 1 teaspoons salt

Orecchiette Puttanescan is a pescatarian side dish. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 325 calories, 11g of protein, and 10g of fat. This recipe serves 8. From preparation to the plate, this recipe takes around 45 minutes. A mixture of flat-leaf parsley, kalamatan olives, anchovy, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Mediterranean cuisine.

Instructions

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

Ingredients you will need

Pasta

Salt

Drain.

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

Ingredients you will need

Capers

Pepper

Pasta

Equipment you will use

Bowl

Return pasta to pan. Stir in caper-anchovy mixture, tomatoes, onion, basil, and parsley.

Ingredients you will need

Tomato

Anchovies

Parsley

Basil

Onion

Pasta

Equipment you will use

Frying Pan

Sprinkle with cheese. Serving size: 1 cup pasta mixture and 1 tablespoon cheese.

Ingredients you will need

Cheese

Pasta

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1Tbsp

anchovy paste 0teaspoons

freshly ground black pepper 2fillets

canned anchovy fillets packed in oil, drained 1Tbsp

capers 2Tbsps

chopped fresh basil 118milliliters

chopped fresh flat-leaf parsley 59milliliters

pitted kalamata olives, halved 3Tbsps

fresh lemon juice 2Tbsps

grated lemon rind 59milliliters

extra-virgin olive oil 454grams

uncooked orecchiette (118milliliters

grated fresh Parmesan cheese 680grams

plum tomatoes, chopped 2Tbsps

chopped red onion 1teaspoons

salt

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Meleto Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.