PASTA PUTTANESCA

Epicurean Exploits - Food and Recipes
1

Of course I am aware that you ALL know how to cook this classic dish. But sometimes there are dishes we all forget for a while. In my case it is certainly around 4 years that I made a Pasta Puttanesca. Yesterday night I made this dish and I was impressed how good this dish is. In addition it reminds me again how important it is to cook a pasta really al dente which means to cook the pasta 1-2min less than packing instructions, as the pasta will cook when you combine it with the sauce. No parmesan!

https://www.wineberserkers.com/content/?p=4997

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ENJOY
Martin

2

Martin, it looks like the olives, chili flakes and capers got lost in your recipe.

3

Don´t worry, Arthur. Nothing got lost, instead perfect harmony of all ingredients. OM

4

I meant your recipe does not show when you put the olives, chili flakes and capers into the sauce. Good pictures, by the way.

5

YES, you’re right, I didn’t mention it, but you see it on the first photo. Will correct it.