St. Francis Winery & Vineyards

Recipes

Pasta Puttanesca

	Pasta Puttanesca
Ingredients:	1/3 cup good olive oil 1 small yellow onion, chopped 5 garlic cloves, minced 1/4 teaspoon dried red pepper flakes 12 ounces canned tomatoes, drained, chopped 1 cup good quality marinara sauce 12 Kalamata olives, pitted, chopped 1 tablespoon capers, drained 12 anchovy filets, chopped ½ pound spaghetti, imported ½ ounce grated Romano cheese for serving Chopped fresh parsley garnish (optional)

Directions:	Heat the oil in a large sautée pan or wide saucepot. Add the onions, chili and garlic. Cook until the onions are tender. Add the tomatoes, marinara, olives, capers and anchovies. Simmer for 15 minutes. Cook the spaghetti in plenty of boiling salted water for 12-15 minutes or until al dente. Drain. Toss with half of the sauce until well coated. Arrange the pasta on a platter and pour the remaining sauce on top. Sprinkle with the chopped parsley and Romano cheese.