Traditional puttanesca is made with anchovies, my version has all the spice and kick but it’s vegetarian. This dish was one of the most popular dishes served at my restaurant.
Serves 4–5
Ingredients
- 1 pound rotini or fusilli pasta
- ¼ cup olive oil
- 1½ tablespoons garlic
- 1 tablespoon oregano, dried or fresh
- ½ tsp red pepper flakes
- ½ cup white wine
- ¼ cup butter
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup capers, drained and rinsed
- 12 kalamata olives, whole
- 6 medium tomatoes
- 5 ounces feta cheese
- ¼-½ cup parmesan cheese
- ¼ cup chopped parsley, fresh
Directions
- In a medium large sauté pan, heat olive oil, garlic, chopped oregano and red pepper flakes at a medium flame for a few minutes..
- Add wine, butter, salt, pepper, capers and olives. Simmer on a low heat for 15 minutes.
- Chop tomatoes and feta into small cubes. Chop the parsley. Set aside.
- Cook pasta according to directions on the package.
- When the pasta is a few minutes away from being cooked, add diced tomatoes to the sauce and continue to simmer for just a few minutes until they are just cooked but still holding their shape.
- Drain pasta in a colander. DO NOT rinse with water, just let drain and shake the colander to remove water if necessary.
- Add the cooked pasta to the sauce in the pan, stirring.
- Carefully stir in the feta cubes, being careful no to over mix, the feta should remain in cubes, not melted into the pasta. Garnish with chopped parsley.
- Serve at once.
