Pasta Puttanesca

Pasta Puttanesca

So we went on a cruise a couple of weeks ago and went to a cooking demonstration with the ship’s chef and he made this dish and it looked and smelled so yummy that I gave it a try when we got home.  They didn’t give us a recipe or anything and he just kind of threw it together so I thought I’d just do the same and it came out awesome!  If you’ve got a lot of tomatoes in your garden then you might want to give this a try.  I’ll tell you what I did but you can make this dish your own!

1 – 2 tablespoons olive oil

1 onion, thinly sliced

salt and pepper

garlic, your choice on how much, I used a couple of cloves

tomatoes (I’m not sure how many I ended up using, somewhere between 15 – 20 I think and they were Romas although I’m sure you can use whatever you have, also add a few more than you think you need)

1 can chicken broth

1 teaspoon oregano

basil, your choice on how much

Parmesan cheese

cooked pasta of your choice

Heat olive oil in a skillet over medium to medium high heat then add onion and salt and pepper and cook until almost translucent.  Add garlic and cook until fragrant, about 1 – 2 minutes, then add tomatoes and cook just until heated through, another couple of minutes.  Next add chicken broth, start with half the can and then add more as needed.  Stir in spices of your choice, if using fresh basil like I did, don’t add that until the end.  Bring to a boil then let simmer until tomatoes and broth are reduced and soft and saucelike.  🙂  Stir in fresh basil and top with Parmesan.  Serve over pasta.

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