The recipe is a revised puttanesca, but even richer, because mushrooms are added to the tomatoes and olives.
If you don’t have fresh ones, no problem: canned ones are just fine. In fact, they hold even more true to the spirit of the recipe.
- 12 oz of long pasta (spaghetti, linguine or bucatini)
- 1 1/4 ripe cherry tomatoes
- extra virgin olive oil to taste
- black olives to taste
- 1/4 cup of desalted capers
- 3/4 cup of fresh mushrooms
- 2 salted anchovies
- half an onion
- oregano to taste
- salt to taste
- pepper to taste
Start by pouring some extra virgin olive oil inside a large saucepan.
Then sauté the thinly sliced onion.
Rinse the cherry tomatoes under cold running water and cut them in half, then cook them for a few moments right in the pan over high heat.
Now stone the black olives and chop them together with the capers, previously cleaned mushrooms and anchovies.
Inside another pan put some more oil and here arrange the mince, to be then seasoned with salt, pepper and oregano and then cooked for a maximum of 2 minutes.
This cooked mince should be added to the undercooked cherry tomatoes.
Stir well using a wooden spoon, then move on to the pasta.
Dip it in a pot with plenty of salted water, then drain it in the pan al dente along with all the other ingredients.
Now all that will be left to do is to stir and sprinkle with a bit of chopped fresh parsley.
Then you can serve your Pasta alla Disperata piping hot on the table.
Italian Pasta Recipes
The “DESPERATE” Pasta Recipe: the Tasty Idea When you Don’t Feel Like CookingPosted on September 13, 2022
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