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Summery Pasta Puttanesca
Nb persons: 4
Yield:
Preparation time: 30 minutes
Total time:
Source: The Oregonian
| 2 | tomatoes, diced, or 1 pint cherry tomatoes, quartered lengthwise |
| Kosher salt | |
| Ground Pepper | |
| 1/2 cup | chopped pitted kalamata or gaeta olives |
| 1/4 cup | capers, coarsely chopped |
| 1/4 cup | thinly sliced chives or basil |
| 1/2 tsp | crushed red pepper flakes |
| 3/4 lb | rotini pasta |
| 1/4 cup | olive oil |
| 1 | lemon, juiced |
| 1/2 cup | freshly grated Parmigiano-Reggiano |
Sprinkle tomatoes with 1 t. salt adn 1/2 t. pepper and toss with the olives, capers, chives and red pepper flakes. Bring water to boil with salt. Add pasta and cook until just tender, about 11 min. Drain pasta and return to pot with tomato mixture, the olive oil, and a couple of tablespoons of lemon juice. Cook over medium heat, stirring, for a couple of minutes. Season generously with salt, pepper and more lemon juice. Serve with a sprinkling of the cheese.
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