PASTA PUTANESCA Pasta putanesca literally means "Harlot's Pasta". It was made by the ladies of the night in Italy after a days work. It was a throw things together from the fridge thing. It didn't take a lot of time to make and is of course delicious. When you make this, use what you have..........substitutions and quantities are a personal choice. When I make it ....it never tastes the same twice. Pasta with a touch of green Italian olives! Courtesy of the Gutsy Gourmet www.thegutsygourmet.net INGREDIENTS: Yield: 2 servings 9 ounces farfalle or bow tie pasta 4 tablespoons olive oil 2 cloves garlic, chopped Pitted gaeta olives or Kalamata olives 1/4 cup capers 1/4 cup sun dried tomatoes or a can of tomato sauce 1 cup cooked artichoke hearts or bottoms salt, pepper and oregano to taste 1 tablespoon chopped parsley 4 ounces chicken broth Fresh basil leaves for garnish PREPARATION: Boil water for pasta. Cook pasta for 8 minutes until al dente while making the sauce. The sauce for this recipe is to be cooked quickly over a high flame. First, put olive oil in a pan and brown the garlic. After the garlic has browned (don't burn), add olives, capaers, artichokes, tomatoes, salt, pepper, oregano, parsley and chicken broth. Stir farfalle while sauce simmers. Once farfalle has cooked, drain, return to the pot and stir in some sauce. Put farfalle on a plate and top with the rest of the sauce. Garnish with fresh basil.
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