Focus on food: October 31, 2008
This is a "permanent" page holding a single entry for "Westport Cooks"
Puttanesca By River View Caterers
Ingredients:
1 medium onion, chopped
6 plum tomatoes , seeded and chopped
10 cloves of garlic, rough chopped
8 basil leaves
1/2 teaspoon dried oregano
20 kalamata olives, pitted and sliced in half
20 green olives, pitted and sliced in half
1/4 cup good quality olive oil
1/4 teaspoon dried thyme leaves
1/2 cup crumbled feta
Method of Preparation:
Saute 2 Tablespoons of olive oil in a 10” skillet, add onion and sauté until translucent.
Add garlic and tomato and sauté for another 2-3 minutes, being careful not to burn the garlic, add olives, oregano, thyme, and basil and sauté another 3-5 minutes.
Toss cooked pasta into the skillet and drizzle remaining olive oil over pasta.
Serve in individual dishes with crumbled feta over all.
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