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Black Pasta Puttanesca

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Ingredients
  

  • 1 Stick of The Daily Catch Puttanesca Butter available in our Scarborough store
  • 1/2 lb of The Daily Catch Fresh Black Pasta or any dry pasta, available in our Scarborough store
  • 1/4 cup fresh Roma tomato hand crushed
  • 2 cloves Garlic minced
  • 1/4 cup Green Pepper julienne
  • 1/4 cup of Red Onion julienne
  • 1/4 cup of Mushrooms chopped
  • Olive Oil for Sauté
  • Splash of white cooking wine dry white is best
  • Salt pepper & red pepper flakes to taste
  • Chopped parsley for garnish
  • Grated Cheese for serving

Instructions
 

  • Bring 5 cups of salted water to a boil and cook The Daily Catch Black Pasta for 3-4 minutes until al dente.
  • Meanwhile, coat the bottom of a sauté pan with a thin layer of olive oil on medium heat. Add garlic, peppers, onions, mushroom, and spices and cook until softened (if you are using fresh tomatoes, add them now).
  • Once the garlic turns golden, deglaze the pan with white wine. Add tomato and cook until a simmer. Turn your heat to low, add The Daily Catch Puttanesca Butter and mix until melted and incorporated.
  • Strain pasta and toss in the sauce. Sprinkle parsley and Romano and serve
  • If you are feeling fancy, pan sear or grill scallops or shrimp to put on top!

Notes

https://shop.thedailycatch.com/blogs/recipes/black-pasta-puttanesca-recipe
Recipe and photo by The Daily Catch, Boston, MA
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