Name: Pasta Puttanesca
Prep time: 20 min
Cook time: 40 min
Ingredients: 2 cups Romaine lettuce (chopped); 1/4 cup Cucumber (sliced); 1/4 cup Red onion (sliced thin or shaved); 2 TBSP Carrots (peeled and shaved); 3 tsp Extra-virgin olive oil; 1 cloves Garlic (grated); 1/4 tsp Dijon mustard; 1 tsp Red wine vinegar; Kosher salt (to taste); Black pepper (to taste); 2 TBSP Extra-virgin olive oil; 4 cloves Garlic (minced); 2 TBSP Red onion (diced small); 6 oz Ground Italian sausage; 2 cups Whole tomatoes (canned) (crushed with your hands in a bowl); 1/4 cup Kalamata olives (halved); 2 TBSP Capers; 1/4 tsp Red pepper flakes; 4 oz Linguine pasta; 1/3 cup Fresh basil (chopped); 1/4 loaf Baguette (cut lengthwise); 1 TBSP Extra-virgin olive oil; 1 clove Garlic (minced); 1/4 tsp Dried oregano; 1/3 cup Mozzarella cheese (shredded); 24 oz Sparkling water (cold)

Pasta Puttanesca

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Prep Time: 20

Cook Time: 40

Servings:

Calories: 698kcal

Ingredients

Salad

2 cups Romaine lettuce chopped
1/4 cup Cucumber sliced
1/4 cup Red onion sliced thin or shaved
2 TBSP Carrots peeled and shaved

Vinaigrette

3 tsp Extra-virgin olive oil
1 cloves Garlic grated
1/4 tsp Dijon mustard
1 tsp Red wine vinegar

Seasoning

Kosher salt to taste
Black pepper to taste

Pasta

2 TBSP Extra-virgin olive oil
4 cloves Garlic minced
2 TBSP Red onion diced small
6 oz Ground Italian sausage
2 cups Whole tomatoes (canned) crushed with your hands in a bowl
1/4 cup Kalamata olives halved
2 TBSP Capers
1/4 tsp Red pepper flakes
4 oz Linguine pasta
1/3 cup Fresh basil chopped

Cheesy Bread

1/4 loaf Baguette cut lengthwise
1 TBSP Extra-virgin olive oil
1 clove Garlic minced
1/4 tsp Dried oregano
1/3 cup Mozzarella cheese shredded

Sparkling Water

24 oz Sparkling water cold

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Arrange the salad ingredients in a bowl. Set aside.
Whisk together all the ingredients for the vinaigrette in a bowl until fully combined. Season with salt and pepper to taste. Set aside.
In a large skillet over medium heat, heat oil. Saute the garlic and onion until softened and lightly golden browned. Brown the sausage while crumbling it into smaller pieces. Stir in the crushed up tomatoes, olives, capers, and red pepper flakes. Bring to a simmer, for about 15 to 20 minutes. Season with salt and pepper to taste. Add sugar as needed if the sauce is tart.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain well.
Preheat the oven broiler on low.
Brush the bread with olive oil. Sprinkle with garlic and oregano. Season with salt and pepper. Top with cheese. Broil until cheese is melted and golden brown.
Dress the salad.
Toss the pasta into the sauce. Top with basil. Serve with cheesy bread, salad, and sparkling water.

Nutrition