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Pasta Puttanesca

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Oct 29, 2009 7:00 am US/Pacific

Pasta Puttanesca

Reporting
Tina Macuha

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Pasta Puttanesca

1 lb linguinni
2 large grilled chicken breasts. Slice and set aside.
5 garlic cloves chopped
1 medium shallot chopped
1 tomato chopped
1/2 teaspoon hot red-pepper flakes
1/3 cup extra-virgin olive oil
1 Lg can crushed tomatoes
1/2 cup black olives
2 tablespoons capers
3/4 cup coarsely chopped basil
1 teaspoon each salt and pepper

Cook Linguinni to Al Dente according to package instructions. Toss in olive oil to prevent sticking and set aside until ready.
In a large sautee pan, heat to med high and add olive oil allowing time to heat. Next add the shallots followed by the garlic. Deglaze pan with white wine. Add crushed tomatoes, olives, crushed red pepper flakes and capers. Allow to cook at a medium temperature for 4-6 minutes. Add salt and pepper to taste. Toss the pasta with the sauce in a large bowl. Top with grilled chicken breast and garnish with diced tomatoes and chopped basil.

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