by Aiano Nakagawa
This is my mother's puttanesca recipe. I have very fond memories of her making it whenever we'd entertain. This has become one of my go-to dinner party dishes. It's fairly easy, flavor packed, light, and sooooo yummy. Yield: Serves 6 (but makes incredible left overs. It's even yummy when served cold.)
What you'll need:
1. Drain liquid from the kalamata olives into a bowl and set aside for later.
2. Chop up the green olives and katamala olives, mince the garlic.
3. In a large frying pan add some olive oil, then add garlic. Let the garlic brown, then add entire contents of canned diced tomatoes.
4. Add in the chopped olives, 2 tbs of capers, and stir together. Let it simmer for 10 min.
5. After 10 min has passed, add the bowl of kalamata olive juice, and simmer for 10 more min, stirring occasionally.
6. Once 10 more min have passed, add the 1/4 cup of olive oil and simmer for the last 5 min.
(total simmer time 25 min)
7. Boil a large pot of water, once water has come to a boil add some olive oil. Add noodles, cook for amount of time instructed on pasta box.
8. Once pasta is cooked, strain and liberally pour olive oil on pasta. Making sure it's well coated and will not stick together.
9. Once the sauce has been simmering for around 25-30 min, turn off stove and mix pasta and sauce into a large bowl. Toss together, sprinkle with parm, and enjoy.
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