Linguini à la Puttanesca
Linguini à la Puttanesca
- 2 tbsp olive oil
- 4 cloves of garlic
- ½ cup kalamata olives sliced
- ½ cup pimento olives sliced
- 2 tsp capers rinsed
- ¼ tsp dried oregano
- ¼ tsp pimento flakes
- 1 can tomatoes diced
- ¼ cup flat leaf parsley
- 12.3 oz linguini noodles (375g)
- Parmesan cheese freshly grated, to taste
- salt and pepper to taste
In the 5.7L saute pan, heat the oil.
Chop the garlic in the Chop N’ Prep Chef.
Add the garlic, capers, olives, oregano, pimento flakes and salt.
Cook 3-4 minutes.
Add the tomatoes & let reduce 15 minutes or until thick consistency achieved.
Chop the parsley in the Chop N’ Prep Chef.
Add the salt, pepper & parsley.
Use the pasta maker to cook the linguini
Add the pasta to the sauce and mix.
Serve by garnishing each portion with the cheese.
Chef Series II Chop 'N Prep Chef
