The Red and Black

Issue date: 4/17/08 Section: Out & About

Puttanesca

Ingredients

Red pepper flakes, pinch
Olive oil, drizzle
2 tbsp parsley
2 tbsp sweet red onions, chopped
4 oz. tomato sauce
2 tbsp fresh button mushrooms, cut 1/8 inch thick
3-4 oz. prosciutto di parma ham, sliced
3 tbsp black olives, sliced
Ziti (or your favorite pasta)
Parmesan cheese and basil as garnish

Sauté red pepper flakes in olive oil over medium heat to infuse. Add fresh parsley and onions. Cook until slightly tender. Add tomato sauce, mushrooms and ham. Stir and do not let burn.

Meanwhile, cook pasta in boiling water until done, drain and pour puttanesca over. Sprinkle cheese and basil leaves for garnish.

Special Thanks:
Angelo's Ristorante Italiano
275 E. Clayton Street
706-549-2228

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