How to Make Pasta Puttanesca A La Chamba

Pasta Puttanesca A La Chamba Recipe
Ingredients: 8 to 10 Serving
2 tablespoons olive oil
1 cup minced onions
1 cup minced garlic
3 ounces olive grove margarine
1 can Taby’s anchovy fillets, mashed
4 cans (14.5oz/can) whole peeled tomatoes
1 can (6 oz)Italian tomato paste
1 cube beef broth
½ cup capers, washed and drained
1 cup black olives, pitted or sliced, washed
3 teaspoons minced fresh parsley leaves
2 tablespoons red pepper flakes (or more)
3 teaspoons minced fresh basil leaves
3 teaspoons minced fresh oregano
Salt
Freshly ground baclack pepper to taste
2 teablespoons balsamic vinegar(optional, depending on the level of sourness desired)
1 kilo dry semolina pastea (spaghetti No. 3 or penne rigate) cooked all dente
Chopped parsley
Grated parmesan/ Romano cheese

Procedures:

• In a saute pan, heat olive oil to high heat. Add onions and sute for 2 minutes. Add garlic and saute for another minute.
• Before onions and garlic turn brown, stir in margarin. When margarine is dissolved, add anchovies and mash to a paste.
• Stir in the whole peeled tomatoes and the tomato paste and bring to a boil.
• Lower heat and simmer for 15 minutes or until the tomato sauce is reduced to desired consistency. While simmering, blend in beef broth cube (optional), capers, olives, parsley leaves, red pepper flakes, basil and oregano, stirring constantly.
• Season to taste with salt, ground black pepper and balsamic vinegar, if desired.
• Arrange cooke pasta in individual bowls (soup bowls witll do), and top with puttanesca sauce. Sprinkle with chopped parsley and grated Parmesan/Romano cheese, Serve Immediately.end.