east wind & sunshine PASTA PUTANESCA

a GUSTING WIND FROM THE EAST BRINGS WAVES FOR SURFERS AND RED FLAGS FOR THE LIFE GUARD TOWERS. The air wont get out of the 70a's

PASTA PUTANESCA

Olive oil - 2 or 3 TBL

Butter – 2 TBL

Garlic – 4 to 6 cloves – diced

Tomatoes – 15 oz can – diced

Black olive, 15 coarsely chopped

Anchovies, flat – 4 oz can – chopped

Capers – 30 or so

Pepperoncino – 6 – chopped small

Farfalle (Bowties) – ½ lb

Red wine – 2 oz

Chili stuff Chili Mix – 1 tsp

Basil, dry crushed – good TBL

Parsley, flat leaf, one bunch – stemmed and chopped

Parmesan cheese – fresh grated

　

Use a good sized pot of boiling salted water, toss in the farfalle and after stirring, cook for about 9 minutes or to al-dente.

In a large pan at medium add olive oil and sauté the garlic for a couple of minutes so it doesn’t burn

Add the black olives, capers, pepperoncini and anchovies. Add the butter, basil and Chili Mix

After a couple of minutes add the tomatoes. In a couple more minutes add the red wine and cover at a lower heat.

Serve, folded into the farfalle or mixed in and with some good crusty bread.