Friday, March 12, 2010
Recipe Fridays: easy pasta puttanesca
Kalamata olives (in jar)
Capers (in jar)
Pine nuts (these keep best in fridge or freezer)
Jarred pasta sauce
Pasta (I like rotini or spaghetti)
These proportions are for one person. Double for two.
Put the pasta on to boil. In the meantime, chop 1/2 small onion. Toast two tablespoons pine nuts in a dry skillet. Empty skillet, and add two tablespoons olive oil. Add onion and saute. While onion cooks, chop up two tablespoons kalamata olives. Add these and two tablespoons capers to onions. Continue to saute. Add 1 cup pasta sauce. Add toasted pine nuts. If desired, add red pepper flakes, fresh-ground pepper, and salt to season.
Serve pasta topped with sauce, sprinkled with Parmesan cheese if desired.