Restaurant Recipes
Finale's Cafe Cappellini Puttanesca
Ingredients
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon anchovy paste
- 1 tablespoon minced garlic
- 1 cup tomatoes, peeled and seeded
- 1 1/2 ounces Chardonnay
- 1 cup cappellini, cooked
- 1 teaspoon basil, chopped
- Salt and pepper to taste
- 1 tablespoon Parmesan
Instructions
- Heat oil in a medium sauté pan.
- Add pepper flakes, anchovy, and garlic.
- Add tomatoes; sauté.
- Deglaze with wine; let simmer for 3 minutes.
- Add cappellini.
- Stir in basil and salt and pepper to taste.
- Sprinkle with Parmesan.
Attribution
Chef Jamie Shrader, Finale's Restaurant, Tulsa, Oklahoma