Angel Hair Puttanesca is the better way to have your pasta!
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Matthew Francis
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Matthew Francis
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Matthew Francis and Mishelle Martin
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Matthew Francis
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Angel Hair Puttanesca Recipe
1 onion, diced
2 tablespoons minced garlic
Salt, to taste
Pepper, to taste
½ tablespoon red chili flakes
28-ounce can diced tomatoes
½ cup chopped kalamata olives
¼ cup of capers
2 tablespoons anchovies, chopped
1 tablespoon fresh oregano
1 pound angel hair pasta, cooked

PREPARATION
Bring a large pot of salted water to boil over high heat. Add the angel hair and cook until just barely al dente, 8-9 minutes. Drain, reserving ½ cup of the pasta-cooking water.
In a large skillet, heat the olive oil over medium-high heat. Once shimmering, add the onion, garlic, salt, pepper, and red chili flakes. Stir and sauté until the onions are soft and golden brown, 10-15 minutes.
Add diced tomatoes, olives, capers, anchovies, and oregano; stir, bring to a boil, then lower the heat low. simmer until the liquid has reduced slightly, 10 minutes.
For the Lemon Kale Salad, to a measuring cup add the Dijon mustard, honey, olive oil, salt, pepper, and lemon juice. Whisk together until smooth and set aside.
To a large salad bowl, add the curly kale, lacinato kale, shredded parmesan, diced tomatoes, sliced cucumbers and pecans. Pour the dressing over the top and toss to combine. Set aside.
Add the cooked angel hair pasta to skillet. Toss the angel hair in the sauce until all the noodles are coated and cook for about 2-3 minutes.
Enjoy!


#Pasta #Puttanesca #Recipe

© 2019 Matthew Francis
© 2019 Francis Film, LLC