Ingredients with Measurements:
- 1 pound farfalle pasta
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup capers, drained
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for 1-2 minutes until fragrant.
3. Add the chopped olives and capers to the skillet and cook for another 2-3 minutes.
4. Pour in the crushed tomatoes and bring the sauce to a simmer. Cook for 10-15 minutes until the sauce has thickened slightly.
5. Drain the cooked pasta and add it to the skillet with the sauce. Toss to coat the pasta in the sauce.
6. Stir in the chopped parsley and season with salt and pepper to taste.
7. Serve the farfalle alla puttanesca hot, topped with grated Parmesan cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 68g
- Protein: 12g
Substitutions for ingredients:
- Instead of Kalamata olives, you can use any type of pitted black olive.
- If you don't have capers, you can omit them or use chopped pickles instead.
Variations:
- Add cooked shrimp or chicken to the sauce for a protein boost.
- Use spaghetti or penne pasta instead of farfalle.
- Add a splash of red wine to the sauce for extra depth of flavor.
Tips and tricks:
- Be sure to cook the pasta until al dente so it doesn't become mushy in the sauce.
- If the sauce is too thick, add a splash of pasta water to thin it out.
- Taste the sauce before adding salt, as the olives and capers can be quite salty.
Storage instructions:
- Store any leftover farfalle alla puttanesca in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the pasta in a covered microwave-safe dish for 1-2 minutes, or heat it up in a skillet on the stove over medium heat.
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates.
- Garnish with extra chopped parsley or grated Parmesan cheese.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens up.
- If the sauce is too thick, add a splash of pasta water or chicken broth to thin it out.
Food safety advice:
- Be sure to cook the pasta and sauce to the appropriate temperature to avoid any foodborne illnesses.
Food history:
- Farfalle alla puttanesca is a classic Italian pasta dish that originated in Naples. The name "puttanesca" means "in the style of a prostitute" and is said to refer to the spicy, bold flavors of the dish.
Flavor profiles:
- Salty, tangy, and slightly spicy.
Serving suggestions:
- Serve the farfalle alla puttanesca with a glass of red wine for a complete Italian meal.
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Region: Italian