Monday, October 23, 2017

30-Minute Fettuccine Puttanesca Recipe

1/4 cup extra-virgin olive oil
1 bulb of garlic cloves, sliced
7 fresh tomatoes cut into 4
1/2 cup black olives
7 spicy annchovies 
1 1/2 tablespoons capers
1 teaspoon chili flakes 
250g fettuccine cooked as per instruction


Heat 1/8 cup oil in large pan over medium heat. Saute the tomatoes until soft. Set aside.
Saute anchovies for 3minutes, add on olives, garlic, capers and chili flakes. Simmer about 1 minute.
Toss in the cooked fettuccine. Add the tomatoes. Toss over to mixed the ingreadients under high heat until sauce coats pasta. 
Serve.

Fettuccine Puttanesca

VERDICT

ABBEY: Olives, anchovies, and capers surprised me when they were added on our grocery list. Aha, my baby will literally cook something. It was puttanesca. The ingredients came together well and made me finish the whole batch; save for a couple of spoons for Wilma’s lunch :) I now wonder what if shrimp will be added to that.
And my wish was granted. Wilma added shrimps and it was delicious.