Thursday, July 12, 2007

Pasta Puttanesca

1 lb. Bowtie pasta
1 medium jar artichoke hearts
1 can black olives – pitted
28 oz. can chopped tomatoes
2 T capers
1 small onion
6 cloves garlic (or 3 teaspoons of minced garlic)
1-2 T olive oil
black pepper
grated Parmesan cheese

Follow directions to cook pasta in large pot. Drain water and put pasta back in large pot or large casserole dish.

Combine: cooked pasta, artichoke hearts with water from jar, black olives (drained), tomatoes, capers, onion, garlic, and oil. Top with pepper and cheese when serving.

Notes: Translated, the name of this dish means "Whore Pasta" and it was supposedly named this because it takes the same amount of time to make it as it does for a a whore to service a john. Classy, eh? And appetizing.

Also, the leftovers don't really keep the tanginess of the flavor, so if you're making this dish, try to make sure that you've got plenty of people around who'll eat it the same day.

Source: Joyous

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