Pasta Puttanesca
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
49
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Olive Oil1 cup
All-Purpose Flour1
Salt2
Lemons1 cup
Capers1 tsp
Anchovy Paste1 cup
Parmesan CheeseDirections:
1
Bring a large pot of lightly salted water to a boil
2
Add pasta, and cook for 8 to 10 minutes or until al dente; drain
3
Heat oil in a skillet over medium heat
4
Dredge chicken cubes in flour seasoned with salt and pepper, and brown in the hot oil
5
Once the chicken is browned on all sides, squeeze the juice from one lemon over the cubes
6
Stir in the capers, olives and anchovy paste, and cook for at least 5 minutes to mingle the flavors, and cook the chicken
7
When chicken is no longer pink, add the diced tomatoes, juice from the remaining lemon, salt, and pepper
8
Add pasta and cheese to the pan, and cook, stirring just until heated through