Fusilli Alla Puttanesca Recipes

FUSILLI WITH PORCINI PUTTANESCA SAUCE

Steps:

• Combine 1 1/3 cups hot water and porcini in small bowl. Let stand until porcini are soft, about 25 minutes. Strain porcini, reserving liquid; discard sandy residue in bottom of bowl. Coarsely chop porcini.
• Drain tomatoes, reserving juice. Bring juice to boil in large saucepan. Add onion and garlic. Reduce heat and simmer until onion is tender, about 15 minutes. Add porcini, reserved porcini liquid, tomatoes, olives and next 6 ingredients. Partially cover pot and simmer sauce until thickened slightly, about 30 minutes. Season with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Return to pot. Add sauce to pasta. Toss to blend.

FUSILLI ALLA PUTTANESCA

Steps:

• Boil water for pasta. Chop the olives and set aside. Saute garlic in 3 tablespoons of the oil until just browned. Add anchovies and break them up with a spoon. Add olives and cook until sizzling, about 2 minutes. Add capers. Pour in tomatoes, season, and simmer about 10 minutes. Cook the pasta and add it directly to the sauce. Stir in remaining olive oil and parsley. Remove from heat and stir in grated cheese.

FUSILLI ALLA PUTTANESCA

Steps:

• Heat 3 Tbs oil in a large skillet over medium heat. Add the garlic and cook until starting to brown (do not burn), about two minutes. Add the anchovies and stir briefly. Turn up the heat to medium high and add the olives, stirring until they sizzle, about two minutes. Add the tomatoes and red pepper. Cook for about five minutes. Stir in the capers. Start preparing the fusilli at the same time you begin the sauce. When the pasta is ready, drain it and add it to the sauce over medium heat. Stir in the parsley and 3 Tbs olive oil. Remove from heat and stir in the grated cheese. Serve in bowls with good bread.